by These delicious muffin tops have been a staple in our home for several years. I make them probably twice a month, and they are always devoured quickly. They are jam packed with wholesome, nutritious foods and are naturally sweetened with bananas and dates.
This is a super flexible recipe. If you don’t have a certain ingredient, you can easily substitute for something else.
Mom [adult] hack #105. Always sneak vegetables into your [kids] food. Why wouldn’t you! No one will have any idea there’s zucchini in there. Sometimes I add spinach too, but that’s one I usually forget. Can’t win ’em all!
Our favourite time to eat these is after they’ve cooled. The outside is crispy. The inside is soft. I’m drooling writing this. But, this recipe makes A LOT! Once cooled, I stick half in the freezer.
Time is money people. Do yourself a favour- if you’re baking something, always bake more than you need and freeze it! You’ll have to bake half as often and you can use that precious time doing – or baking – something else. And just incase you were wondering – yes, they’re just as good once thawed.
I’d recommend freezing however much of the batch you don’t think you’ll eat within 3-4 days. No one likes a stale muffin. Want to know a guilty pleasure of mine? Once these are starting to get a bit dry (if we’ve taken a bit longer to get through them than usual), I slather them in grass-fed butter. Try it and thank me later.
These muffin tops (or cookies, or whatever you want to call them) are a perfect snack, or breakfast on the go with a banana drink (mine and Lila’s favourite breakfast smoothie, coming soon) on the side.
This recipe is inspired by the lovely Angela at Oh She Glows.
Delicious + Nutritious Muffin Tops
Ingredients
- 1 cup oats
- 3 cups oat flour *
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1/2 cup ground flax
- 2 teaspoons chaga mushroom powder
- 4 tablespoons chia seeds
- 1.5 cups dates (soaked)
- 4 bananas (ripe!)
- 4 tablespoons cashew (or other) milk
- 1/2 cup grass-fed butter (melted)
- 1/2 cup shredded zucchini*
- 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350 F (I use the convection setting), and line 2-3 trays with parchment
- Add oats, oat flour, baking powder, cinnamon, flax, chaga, and chia into a large bowl. Mix.
- Into your blender, add dates, bananas, milk, butter and zucchini. Blend well.
- Pour + scrape out blender ingredients into dry ingredients. Mix well.
- Fold in chocolate chips
- Using a cookie scoop, load up your pans. Do not flatten. They won't spread out, so I always pack them into the pans to try to only use two!
- Bake cookies for 8 minutes. Turn pans and put back in for another 6 minutes.
- Immediately transfer muffin tops from pans to cooling rack.
Notes
Did you make the recipe? Do you plan to? Let me know what you think in the comments!
Yummy!
Just made these—-a bit hit!! I didn’t have any butter so used coconut oil instead and I think they still worked cuz everyone devoured them 🤷♀️. Can’t wait to make again!
So glad you liked them! Yes the original recipe that I modified used coconut oil too – delish!
Round 2 tonight, didn’t have any zucchini but had spaghetti squash and you wouldn’t even know I swapped them 🙊! love the versatility 👌
Wow I love your creativity!!