Step 1

Preheat oven to 350F. Line a muffin tin with silicone liners or spray with cooking spray.

Step 2

Place bananas, coconut oil, dates and vanilla in the bowl of a large food processor. Blend until very smooth and creamy, scraping down the sides as needed with a rubber spatula.

Step 3

Add almond flour, oat flour, cacao powder, flax, baking soda, and salt. Process until combined, being sure not to over-mix. The mixture will be very thick.

Step 4

Spoon mixture evenly into 9 muffin cups. Top each muffin with a few chocolate chips (these have added sugar) if you fancy! Wet your fingers and gently press down the top of each muffin to get rid of any peaks.

Step 5

Bake for about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely. Store cooled muffins at room temperature for up to 3 days and then store in the refrigerator.