Ingredients
- 2 ripe medium bananas, plus 1 extra to slice to top each one
- 1 flax egg (1 tablespoon flax + 3 tablespoons water)
- 1 ½ cups gluten free rolled oats
- ¼ cup almond flour
- ⅓ cup creamy peanut butter
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup dairy free chocolate chips
- ½ cup walnuts, chopped
- 1 tsp baking soda
- ½ tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- Prepare flax egg in a small bowl and set aside.
- In a high speed blender, add the oats.
- Pulse until a flour forms (about 30 seconds or so).
- Add the ripe bananas, almond flour, flax egg, maple syrup, peanut butter, baking soda, and sea salt.
- Cover blender and blend on the lowest setting, stopping a few times to scrape down the sides with a spatula. Once the ingredients are combined, transfer to a medium bowl.
- Add the walnuts and chocolate chips.
- Use a cookie scoop and form 12 muffin tops (I used two cookie sheets to give them space). slice remaining banana into coins and place one on top of each muffin top.
- Bake 13-15 minutes.
- Store in an airtight container in the fridge for up to one week.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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