Banana Bread Muffin Toppers

Cookies or Banana Bread? What should I bake next?! I love the convenience of a cookie because you can easily take it anywhere. But you can’t beat the texture of banana bread – gooey inside with the crunchy bits on the end. Hence, this brainchild – Banana Muffin Toppers. In these muffin toppers you have the convenience and simplicity of a cookie, the texture of home baked banana bread and crispy end pieces for the ultimate satisfaction.I imagined these to be a post gym workout snack since they are so easy to take with you anywhere. So I used one of my favorite protein powders – Sunwarrior Vanilla, which has no added sugar, and is both vegan, Non GMO and soy free. I love the sweetness the vanilla flavor adds to the muffin toppers without making it overly sweet. I would probably put these into the “breakfast food” category more than the “dessert” category since they are not too sweet and would be perfect after a morning run or workout.To avoid eating the whole batch you can conveniently stored them in your freezer. Just pop one out the night before or that morning and you’re all set. These are a great healthy alternative to store bought breakfast or protein bars. Plus, it’s a great recipe for getting rid of bananas that are on their way out. Normally I would just peel overripe bananas and freeze them to add to smoothies. But since the idea came to me on a Friday afternoon – my favorite time to bake for the weekend – I was inclined to use them in a recipe. And anyway, I think everyone would appreciate a healthy banana bread muffin topper in the freezer more than frozen bananas :).I used peanut butter to imitate my peanut butter and banana bread, but you can use any nut butter you like! You can even substitute banana with pumpkin. Make the recipe your own.  Here is my version…Try it out for yourself!Recipe Pre-heat oven to 350 degrees

• 3 cups oats, divided
• 3 scoops of Sunwarrior Vanilla Protein Powder 
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon 
• 1/2 cup peanut butter (any nut butter works)
• 1/2 cup dates (soak in warm water for atleast 10 minutes)
• 2-3 medium size ripe bananas
• 1 organic egg (chia/flax egg also works)

Top

• Around 1/4 cup Stevia sweetened chocolate chips
• 1 banana thinly sliced

1. In a food processor combine 1 1/2 cup oats, protein powder baking powder and cinnamon. Grind until a flour forms.
2. Add in peanut butter, bananas and dates process again till fully combined.
3. Now add in remaining oats 1 1/2 cups process till everything is evenly coated
4. Lastly add in egg and process, be sure not to over mix
5. Using a tablespoon form cookies on a lined baking sheet sprayed with non-stick spray
6. Top with stevia sweetened chocolate chips and thinly sliced bananas
7. Yields about 25 cookies
8. Bake at 350 for 20-25 minutes