When this assignment was due, I was walking around my kitchen, frantically looking for inspiration. One lone banana sat in the fruit bowl. Aha! It was that color it turns just about half a day before it goes bad. My daughter had just had her tooth pulled out and she loves banana anything, so the idea of making a soft, banana-flavored muffin top just felt right. I tested two or three other recipes that day, but this was the hands-down family favorite. I hope your family loves it too!

Directions

Prepare the Banana Chocolate Chunk Muffin Tops

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Beat together margarine, oil, and sugars until pale and fluffy. Add the flours, salt, baking soda, egg, vanilla, banana, oats, and cinnamon. Fold in the chopped dates and chocolate chunks.

3. Line two baking sheets with Gefen Parchment Paper and scoop out the batter, leaving at least two inches (five centimeters) between each cookie. Bake 12–13 minutes. Remove to a wire rack to cool.

Notes:

These freeze really well. We love them cold too!

Variations:

You can sub chopped walnuts or crystallized ginger pieces for the dates.