Kinda Like Muffins

This was one of the first “treat” recipes I came across that the kids asked me to make. I think it was the name that drew them to it as Angela calls them Muffin Tops. I was starting out researching cookbooks and recipes to start testing out with the family.  I knew I wasn’t even close to trying to come up with some of my own and I wanted to dabble in some to get some practice and ideas for the future. Oh She Glows was the first person I came across and was quickly sucked into her recipes. Angela just made it all look easy. She was a real person, she not only shared her creativeness in the kitchen (that just made you drool when looking at the pictures) she shared who she was and that really is what has kept me coming back to see what she is up to. I was inspired by her recipes. We still find ourselves devouring them for breakfast or a snack.  The kids request these for school and sport snacks.

I would imagine you can use a muffin pan, but I found them to be fun (and the lazy in me finds it nice to just plop them on the baking sheet)  the way the recipe suggest to bake them. I do my best to not use oils, so I removed the oil and they turn out fine.  You could replace the oil with applesauce if you wanted to. Because they are so tasty, I will also replace the banana with pumpkin or diced apples (see Notes) to change things up and they are so scrumptious.

What I like most about this recipe is there are no eggs, no added sugars, it is soy free, oil free and dairy free and you can make it a nut-free option. AND always double the recipe so you can store them in the freezer!

 

before & after

 

Prep Time: 10 minutes~ Cook Time:20 minutes~ Makes: 12
Recipe inspired by : Oh She Glows – click here for recipe

Ingredients:

2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates (be sure they are soft, if not ,soak for about 30 min in warm water then drain)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon aluminum free baking powder
1 tablespoon hemp seeds
1 tablespoon chia seeds
2 cups gluten-free, wheat-free rolled oats, divided (I use Bob’s, but it is packaged in a facility that packages nuts, if you have a nut sensitivity, try GF Harvest)
3-4 tablespoons non-dairy dark chocolate chips (nuts or raisins are an optional replacement)

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Directions:

Preheat oven to 350F and line a large baking sheet with parchment paper.

Add the peeled bananas, pitted dates, and vanilla into a food processor.  Process until smooth.

Add in the cinnamon, chia seeds, hemp seeds, and baking powder and process again until combined and smooth.

Add in 1 1/2 cups of the rolled oats and process for a few seconds, just long enough to roughly chop the oats and combine the mixture.

Take the remaining oats and pour them into a medium sized bowl and add the mixture from the processor to the bowl.  Add the chocolate chips and stir until mixed in.

Spoon dough onto the parchment paper. Do not press down on the dough to flatten, they do not expand when cooking so you can place them close together.  They will look like mounds of the mixture.

Bake for 10 minutes, rotate the pan and bake for another 10 minutes.

Immediately transfer onto a cooling rack to cool completely.  I always double the recipe and store in the freezer.  This kids just take them out and eat them as is or pack them in their lunches.

Notes:

I have also made variations by replacing the bananas with 1 can of pumpkin and slightly increased the cinnamon and vanilla.  Along with adding pumpkin spice and turmeric.  Chocolate chips are optional, my family prefers to have them.

When I make it with apples, I will use 3/4 cup of applesauce. I slightly increase the vanilla and put 2 teaspoons of cinnamon.  Then about 1/4-1/3 cup diced and peeled apples. When replacing with the applesauce, I do not use the chocolate chips.

When adding the spices, I do it by taste.

 

 

 

 

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