Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan or 2 mini muffin tins.
In a large mixing bowl, combine the
Bananas (1 cup)
Almond Milk (1 cup)
Maple Syrup (1/4 cup)
Creamy Peanut Butter (1/4 cup)
. Whisk until smooth.
In a second medium bowl, stir together the
Gluten-Free Rolled Oats (2 cups)
Oat Flour (1/2 cup)
Gluten-Free Baking Powder (1 1/4 tsp)
Ground Cinnamon (1/2 tsp)
Sea Salt (1/4 tsp)
until well combined.
Fold the dry ingredients into the wet and mix until just incorporated. Stir in the
Dark Chocolate (1/4 cup)
Transfer to the prepared pan. If using the muffin tins, add a scant tablespoon to each cup.
Bake in the oven until lightly browned and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool in the pan or tins.
I like these best served warm. Otherwise, store them in an airtight container in the fridge for up to a week of easy breakfasts and snacking.