I haven’t had much time to bake lately, much less take pictures and blog about it! BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!
I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram. The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.
While they are not as ooey gooey and decadent as the original version, they are really good! I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!
What you need…
ALMOND CRUST OPTION (she posts an oat crust option too)
I finally dove in on his Healthy 4 Ingredient Chunky Banana Bread, but subbed out the almond butter for Sun Butter (I have a bit of a nut intolerance and with most schools being nut free now, it’s all we eat + YUM!)
I made them into mini muffins instead of a loaf, because…portion control 😉 He is totally right. The texture is gooey deliciousness!! I mean, is there ever an adjective that makes you want to dive into a dessert other than “gooey”???!! No. 🙂 What you need… (made 19 mini muffins)
3 cups overripe banana, mashed roughly
1/2 cup coconut flour, sifted
1/2 cup smooth Sun Butter (can sub for any nut butter, if you’d like)
1/2 cup pure maple syrup
What to do…
Preheat the oven to 350 degrees and grease mini muffin tins
In a large mixing bowl mash bananas til they are smooth with a few chunks.
Add in sifted coconut flour, sun butter, and maple syrup. If spills occur, guess on how much more to add 😉
Lick the measuring cup…oh, wait 🙂 BUT…the great thing about only 4 ingredients (with no eggs!) is that you totally CAN lick the spoon and measuring cup worry free! Although, let’s be real. In my day, I made cookie dough with eggs and ate so much dough while making them, that I didn’t even want the cookies. 😉 I turned out just fine, but…whatever. Play it safe, no?
Spoon out about 1/4 cup into each mini tin. Or, if you want to make regular muffins, until they look like this. They don’t rise much.
Bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Enjoy!