Step 1

Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).

Step 2

To a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.

Step 3

Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.

Step 4

Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You're looking for a scoopable batter that's still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time. Lastly, add chocolate chips and stir to combine.

Step 5

Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.

Step 6

Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.

Step 7

Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.

Step 8

Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.