Tag Archives: banana

Banana Oatmeal Muffin Top Cookies

Cookies,

Banana Oatmeal Muffin Top Cookies

Whenever I have overripe bananas, I make banana chocolate chip muffins.  I am tired of them!  So I found a recipe for frosted banana oaties in Betty Crocker’s Ultimate Cookie Book and decided to give it a try.  These cookies were outstanding!  They taste like mini muffin tops, which everyone knows is the best part of the muffin anyway.

Banana Oatmeal Muffin Top Cookie Bite

The bananas in the recipe keep these cookies moist and delicious.  I was nervous that the cookies would spread too much, but they puffed up so nicely!  The recipe calls for cinnamon, but after they baked, they weren’t cinnamony (my new word of the day- patent pending) enough for me.  So I developed a cinnamon glaze instead of the glaze the recipe calls for.  It was the perfect addition!  The glaze is the key to transforming these from plain ol’ cookies into magical mini muffin tops.

Charlie snacking on a banana oatmeal cookie

The best part about these cookies is that they are child approved!  Here’s my son, Charlie, snacking on one.  Here is my lactose-free (pareve) recipe; enjoy!

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Banana Oatmeal Muffin Top Cookies
Author: 
Serves: About 3 dozen Cookies
 
Ingredients
Cookie
  • ¾ cup (1½ sticks) margarine, softened
  • 1 cup sugar
  • 1 cup mashed overripe bananas (about 2-3 bananas)
  • 1 egg
  • 1 tsp. vanilla extract
  • 2½ cups quick-cooking or old-fashioned oats
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ⅛ tsp. nutmeg
Cinnamon Icing
  • 1 cup confectioners sugar
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbs. cold water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer, mix the margarine, sugar, and banana until combined.
  4. Add in the egg and vanilla extract.
  5. Once combined, add in the dry ingredients; flour, oats, flour, salt, baking soda, cinnamon, and nutmeg.
  6. Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.
  7. Bake for 10-12 minutes until edges are light brown. Cool completely before icing.
  8. While cookies are cooling, make the icing.
  9. In a small bowl, whisk the confectioners sugar, cinnamon, vanilla, and water together. Drizzle the icing on each cookie.

Passover Banana Chocolate Chip Muffins

Passover,

It’s that time of year again, Passover!  A time I used to dread as a kid.  I always thought I would starve without pizza, pasta, and bagels.  But I’ve matured in my old age and realized that a week without flour is not so bad.  I can handle it!  Especially since I’ve started developing Passover dessert recipes that actually taste delicious!  The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.

Passover Banana Choocolate Chip Muffins

These muffins taste great, nobody will guess that they are Kosher for Passover.  I can’t wait to enjoy these every morning with my coffee.  It will be a nice alternative to sponge cake!  Here is the non-dairy, Kosher for Passover recipe; enjoy!

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Passover Banana Chocolate Chip Muffins
Recipe type: Passover Dessert
Serves: 18-24 muffins
 
Ingredients
  • 1 stick margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla extract
  • ¾ cup matzah cake meal
  • ½ cup potato starch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).