2 ripe medium bananas
2 pasture-raised eggs
1/2 cup creamy unsalted peanut butter
2 teaspoons vanilla extract
⅓-½ cup pure maple syrup, see notes
3/4 cup unsweetened almond milk
2 cups rolled oats
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup dairy-free dark chocolate chips
Preheat the oven to 350°F then grease a muffin tin and set aside.
In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full.
Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.