• Preheat oven to 350 ° F and line muffin tin with cupcake liners.
• Pulse 2 cups of rolled oats in a food processor until it reaches flour consistency.
• In a medium bowl mix the dry ingredients; oat flour, rolled oats, flaxseed, baking powder and salt. Stir to combine.
• In a large mixing bowl add 3 bananas and mash with a fork until smooth. Add peanut butter, egg, vanilla, and apple cider vinegar. Stir to mix together the wet ingredients.
• Pour the dry ingredients into the wet ingredients and mix well to incorporate and create the batter.
• Chop the unused banana into small chunks and add it and the chocolate chips, and walnuts to the batter. Fold to mix in.
• Fill the muffin cups 3/4 of the way full with batter. Add extra chocolate chips, walnuts, and banana to the top if desired.
• Bake in preheated oven for 25- 28 minutes until a toothpick inserted in the center comes out clean.
• Allow to cool for about 10 minutes before serving
• These store best in an airtight container in the refrigerator for 3-4 days or can be frozen.

Dairy Free

• Use a dairy free chocolate chip.

Vegan

• Replace egg with egg replacer or one flax egg.