These muffin tops prepare more like a cookie and are baked on a cookie sheet. However, the texture is more like a banana chocolate chip muffin…and everyone knows the top of the muffin is the best part anyway!
- 2 medium bananas, mashed
- 1/4 cup grape seed oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 2/3 cup spelt flour
- 1/4 tsp baking soda
- 1/2 cup shredded unsweetened coconut
- pinch of sea salt
- 1/4 cup semisweet chocolate chips (or blueberries)
- Combine mashed bananas, oil, syrup and vanilla and mix well.
- In separate bowl, combine oats, flour, baking soda, coconut and salt. Combine.
- Add wet ingredients to dry ingredients and mix well (batter will be similar to that of muffin batter but it will hold its shape when scooped)
- Scoop heaping tablespoons full onto a parchment lined cookie sheet.
- Bake in 350F oven for 14 minutes or until slightly browned on edges.
- Store in airtight container in fridge.
Tip: I love these reheated slightly to serve but it’s not necessary.
