Step 1

Add your peanut butter and maple syrup to a medium sized microwave-safe bowl and microwave for 40-60 seconds. Stir thoroughly until peanut butter and maple syrup is completely combined.

Step 2

Next, slowly add the oat flour to the bowl and mix well (it should take some effort to mix!). You can also transfer to a standing mixer to do the work for you. The mixture should be very thick, but easily moldable.

Step 3

Prepare a muffin pan by spraying with some oil or lining with cupcake liners. Or, use a silicone muffin pan as shown here for the easiest method. You can also make them in a mini muffin silicone pan or mini muffin tin with paper liners. Scoop the peanut butter oat mixture evenly into the muffin pan and press down with your fingers.

Step 4

In a microwave-safe small bowl, add chocolate chips and coconut oil. Heat in 30 second increments until chocolate is completely melted and smooth. Stir with a spoon in between microwave sessions.

Step 5

Pour a layer of chocolate into each muffin hole and smooth the top with the back of a spoon. Optional: Sprinkle flaky salt, sprinkles, or mini chocolate chips on top of the chocolate layer before the chocolate hardens.

Step 6

Refrigerate for 2-3 hours to let set completely. Carefully remove them from the muffin pan, liner, or silicone pan. Store in an airtight container for up to 5 days for best freshness. Since they're not baked and use fresh ingredients like maple syrup, store them in the refrigerator over room temperature.