When I need an easy, make ahead breakfast recipe for busy mornings, I think of these Banana Chocolate Chip Muffin Tops. Parents will appreciate they are free of added table sugar and kids will love the ooey gooey-chocolatey goodness in hand-held form. Plus, everyone will benefit from the nutritional value of bananas, gluten-free oats and hemp seeds.
- 8 Servings
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Calories: 254
- 2 bananas, peeled
- 5 dates, pitted
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract or paste
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 2 tbsp hemp seeds
- 1/4 tsp salt
- 2 cups gluten-free oats
- 1/4 cup dark chocolate chips
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Add the following ingredients to food processor: peeled bananas, pitted dates, olive oil and vanilla. Process until smooth, about one minute.
Next, add cinnamon, baking powder, hemp seeds and salt to food processor. Process to combine, about 15-20 seconds
Finally, add 1 1/2 cups oats to the food processor to chop and combine, about 10 seconds.
Remove processor bowl from the base and then carefully remove the blade and set it aside. Stir in the remaining 1/2 cup of oats and chocolate chips to combine well.
Spoon 3 to 4 tablespoon portions of dough onto lined baking sheet to form muffin tops. Do not press to flatten.
Bake for 16 minutes, rotating baking sheet about halfway through cook time to cook evenly, until golden brown. Remove from oven. Carefully transfer muffin tops to cooling rack to cool completely.