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Yield 12
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup gluten free rolled oats, I used Bob's Red Mill
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 1/4 cup whole walnuts, divided (save 1 tablespoon for topping)
  • 1 teaspoon baking powder
  • 3 very ripe bananas
  • 3 eggs
  • 1 scoop vegan protein powder (optional)

Instructions
 

  • Heat the oven to 350 degrees. Line a muffin pan with paper cups. Combine all ingredients except 1 tablespoon walnuts in a food processor. Process until smooth.
  • Transfer the mixture to a bowl, scraping the sides. Scoop about 1/4 cup of the mixture into each muffin cups. Top with the remaining walnuts.  Bake for 30-35 minutes or until a toothpick inserted in the middle of the muffin comes out clean.