I’m generally not much a fan of muffins. In fact, one of the spots I work has free muffins of all different varieties. And they sit, and they sparkle, amidst open-air with glistening tops that scream, “Choose me, choose me!”
I have to admit, I’m often tempted.
Occasionally, as the workday nears its end, and I still see a plethora left, I’ll grab one. My impulse always ends after one bite. The muffin gets tossed, free throw style, into the trashcan without looking back. (That is, unless I miss the can.)
Wasteful, I know. But those muffins are just too friggin’ sweet. They look so good but feel so…eek.
I like dessert, I do, I do. But not pasty pastries that taste of straight-up sugar. And to me, that encompasses the majority of most store-bought/store-sold muffins.
So I was thrilled when I came across this recipe from Oh She Glows. There’s not one ounce of extra sugar in here that doesn’t come from the natural fruit that builds these tops. No honey. No maple. No brown suga’ suga’.
After tasting a small spoonful of batter, and then going in for a second, I knew there needn’t be, either.
I guess you could (and probably should) exclude the chocolate chips when you say no added sugar. But in my book, there’s generally always room to break the rules in the name of dark chocolate.
Aside from that, these are an excellent choice when craving something sweet. And by far beat the poor, sorry sights of most of the muffin/muffin tops on the market these days.
Although, forgive me as I talk these babies up as muffins. Likely, you could swap that muffin top label out for “cake-like cookie”, but there’s always room for less sugary versions of those too, right? Plus, when I can have a “cookie” for breakfast, and feel alright about it too, that recipe’s certainly going to make the repeat list.
Chewy, perfectly sweetened and filled with heart healthy oats, this my friends, is a muffin/cookie/whatever-you-want-to-call-it recipe I stand behind. Throw in a few walnuts and some extra chocolate chips, and it’s golden.
Recipe courtesy of Oh She Glows
- -2 large ripe bananas, peeled
- -1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
- -1/4 cup virgin coconut oil
- -1 tsp. pure vanilla extract
- -1 tsp. cinnamon
- -1 tsp. baking powder
- -1/4 + 1/8 tsp. fine grain sea salt
- -2 cups gluten-free rolled oats, divided
- -1/4 cup bittersweet chocolate chips
- -3-4 Tbsp. walnuts, chopped, optional
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.
- Add in the cinnamon, baking powder, and salt and process again until combined.
- Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
- Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
- Spoon a large portion of dough (about 3-4 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.
- Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
- Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.
Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.