adapted from Oh She Glows
2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates
1/4 cup virgin coconut oil
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 cups gluten-free oats
1/4 teaspoon sea salt
1/4 cup almond meal
1/4 cup flax meal
3-4 Tbsp non-dairy chocolate chips (or chopped dark chocolate)
Preheat the oven to 350° and line a large baking sheet with parchment paper.
Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. Let it run for a minute or so.
Add in the cinnamon, baking powder, and salt and process again until combined.
Add in the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
Transfer the mixture to a bowl. Carefully stir in the flax meal and almond meal and the chocolate chips.
Spoon a large portion of dough (about 3 Tbsp or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.
Bake muffin tops for 10 minutes or until golden brown on the bottom.
Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.