Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch baking pan or 2 mini muffin tins.
In a large mixing bowl, combine the Banana (1 cup), Almond Milk (1 cup), Maple Syrup (1/4 cup), Creamy Peanut Butter (1/4 cup), and Egg (1). Whisk until smooth.
In a second medium bowl, stir together the Gluten-Free Rolled Oats (2 cup), Oat Flour (1/2 cup), Gluten-Free Baking Powder (1 1/4 teaspoon), Ground Cinnamon (1/2 teaspoon), and Sea Salt (1/4 teaspoon) 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.