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Banana Muffin Tops

adapted from Oh She Glows


  • 2 large ripe bananas, peeled

  • 1/2 cup packed pitted Medjool dates

  • 1/4 cup virgin coconut oil

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1 1/2 cups gluten-free oats

  • 1/4 teaspoon sea salt

  • 1/4 cup almond meal

  • 1/4 cup flax meal

  • 3-4 Tbsp non-dairy chocolate chips (or chopped dark chocolate)


  1. Preheat the oven to 350° and line a large baking sheet with parchment paper.

  2. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. Let it run for a minute or so.

  3. Add in the cinnamon, baking powder, and salt and process again until combined.

  4. Add in the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.

  5. Transfer the mixture to a bowl. Carefully stir in the flax meal and almond meal and the chocolate chips.

  6. Spoon a large portion of dough (about 3 Tbsp or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.

  7. Bake muffin tops for 10 minutes or until golden brown on the bottom.

  8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.


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