Banana Bombs

Taken from: http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/

Ingredients:

• 2 large ripe bananas, peeled (230 grams banana without peel)
• 1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
• 1/4 cup virgin coconut oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 + 1/8 teaspoon fine grain sea salt
• 2 cups gluten-free rolled oats, divided
• 3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)

Directions:

1. Preheat oven to 350F and line a large baking sheet with parchment paper.
2. 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.
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 a large portion of dough (about 3-4 tablespoons 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.
7. Bake cookies 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.