Directions
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Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan or 2 mini muffin tins.
Step 2
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)
, and
Egg (1)
. Whisk until smooth.
Step 3
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)
, and
Sea Salt (1/4 tsp)
until well combined.
Step 4
Fold the dry ingredients into the wet and mix until just incorporated. Stir in the
Dark Chocolate (1/4 cup)
.
Step 5
Transfer to the prepared pan. If using the muffin tins, add a scant tablespoon to each cup.
Step 6
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.
Step 7
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.
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