We exist in a ridiculously health-concious society these days, where people are constantly on the look out for the next detox-friendly ingredient. Quinoa, flax seed, kale, cauliflower rice. And when you look at all the teeny tiny celebrity bodies in the media, who can blame us? Ooo well Gwyneth Paltrow is SOO-PER skinny and toned. She’s vegan, drinks 15 green smoothies a day, and snacks on air, so I simply MUST do the same if I want a body like that.
I think anyone who knows me, or who has been reading this blog for any length of time, will know full-well that I am not one of those people. Do I try maintain a healthy diet? Well yes – sort of. But the normal kind of healthy – you know. Soup for lunch during the week, but a substantial dinner. Cheese most days, and good heavens a big ‘ole slice of cake if I blooming well want one! I like flavour-filled hearty food.
But something I have noticed is the rising number of health-concious blogs. Largely due to societal pressure, I am sure, but not always for that reason. I like to keep up to date with what else is going on in the wider blogosphere. And vegan/ vegetarian/ superfood focused blogs are a definite trend. And so it is for this reason, I have decided to give some of the recipes a whirl. You know – give them the benefit of the doubt. And all that jazz.
Last weekend I cooked three or four different recipes from a blog called Oh She Glows. Did I fall in love with them all? Am I transforming #CAKE into #LETTUCE? No. Let’s not get ahead of ourselves. But I did really enjoy these Banana Bread Muffin Tops. Less of a bread or muffin, and more of a squidgy cookie, mind you. But considering the low sugar content, and given how insanely more-ish they were, I think we can oversee that point!
So, if like me, you find yourself craving a sweet treat to accompany your afternoon tea, and fancy a slightly healthier alternative, these are well worth a try. I definitely upped the chocolate chip quantity for my version though! Of course.
2 large ripe bananas, peeled
1/2 cup pitted dates
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2 cups rolled oats
1/4 cup dark chocolate chips
1/ Preheat oven to 180°C and line a large baking sheet with greaseproof paper.
2/ Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth.
3/ Add in the cinnamon, baking powder, and salt and process again until combined.
4/ Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
5/ 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.
6/ Spoon large portions of dough (about 3-4 tablespoons or so for each) onto the baking tray.
7/ Bake for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
8/ Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.