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5 from 1 vote
Nicole Modic
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  • 2 ripe medium bananas, plus 1 extra to slice to top each one
  • 1 flax egg (1 tablespoon flax + 3 tablespoons water)
  • 1 1/2 cups gluten free rolled oats
  • 1/4 cup almond flour
  • 1/3 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup dairy free chocolate chips
  • 1/2 cup walnuts, chopped
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  • 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!