Banana Bread Muffin Tops

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


I love this easy nutrient-dense recipe that uses up those over-ripe bananas you have! It is sweetened by the bananas, medjool dates and some dark chocolate chips. This recipe was adapted from Angela Liddon.

Course Snack/dessert
Prep Time 10 minutes
Cook Time 20 minutes


  • 2 large ripe bananas
  • 5 medjool dates, pitted
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 cups large flake oats
  • 1/4 cup dark chocolate chips or walnuts (or combination of both)


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

  2. In a food processor combine bananas, dates, coconut oil and vanilla. Process until smooth.

  3. To the mixture, add cinnamon, baking powder and salt. Process again for a few seconds

  4. Add 1 1/2 cups of the oats and process for 5 seconds just to chop the oats

  5. Remove the blade and take the food processor bowl off the base.

  6. Stir in the remaining oats and the chocolate chips.

  7. Spoon the dough into large heaping tbsps onto the baking sheet in a mound. Continue to do this. I get roughly 10.

  8. Bake for 10 mins. Rotate the tray around. Bake for another 8 mins. They should be golden on the bottom. Enjoy!

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