http://nutritionrefined.com/recipe/banana-muffin-tops/
2 bananas
1/2 cup Medjool dates, pitted
1/4 cup vegan butter or coconut oil, melted
1 tsp. pure vanilla extract
1 tsp. baking powder
2 cups rolled oats (gluten-free if necessary)
pinch fine sea salt
1/4 cup pecans, chopped (optional)
Servings: muffin tops
Preheat oven to 350 °F and line a large baking sheet with parchment paper or a silicone mat.
Add bananas, dates, vegan butter (or coconut oil), and vanilla into a food processor. Process until smooth.
Add all the other ingredients and pulse a few times until combined. The rolled oats should be roughly chopped, but not completely broken down. Finally, fold in the pecans (optional).
Using a large ice cream scoop (or a large spoon), spoon about 3 tablespoons of the dough onto the silicone mat. Do not press the dough down - it should resemble a muffin top.
Bake for 15-20 minutes (depending on the size of the muffin tops), or until golden brown on the bottom. Let cool completely before serving.