Recipe by Estee Kafra

Banana Chocolate Chunk Muffin Tops

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Parve Parve
Easy Easy
8 Servings
30 Minutes

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!


Banana Chocolate Chunk Muffin Tops

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1/2 cup mashed ripe banana (approximately 1 banana)

  • 1 cup old-fashioned rolled oats

  • 1/2 teaspoon Gefen Cinnamon

  • 1/2 cup chopped dates (see note for variations)

  • 7 ounces (200 grams) 72% dark chocolate chunks

Wine Pairing

Herzog Late Harvest Chenin Blanc 2020


Prepare the Banana Chocolate Chunk Muffin Tops


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


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.


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.


These freeze really well. We love them cold too!


Food Styling- Renee Muller
Photography- Hudi Greenberger

Banana Chocolate Chunk Muffin Tops

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hadassah f.
hadassah f.
6 months ago

Will this work with oil?

Mark your comment as a question
Leah Gottheim
Reply to  hadassah f.
6 months ago

It will change the texture a bit but it should still be good! If you try it report back and let us know how it came out.