• Preheat the oven to 375.

For the Batter:

• In a high-speed blender, add the mashed banana, eggs, oil, maple syrup, coconut sugar, vanilla, and collagen peptides, if using. Blend on low-medium for about 1 minute until the mixture is smooth and fluffy. Scrape down the sides.
• Add in the rolled oats, almond flour, flax seed, cacao powder, baking powder, salt, and cinnamon. Begin to blend, starting on low and working up to medium, using the tamper to help the mixture blend and scraping down the sides as needed. Blend for about 1 minute total, until the mixture is mostly smooth. It’s ok if there are some flecks of oats, they will add a nice texture!
• Pour the batter into a medium bowl and stir in the walnuts, chocolate chips, hemp seeds, and brewer’s yeast (if using)*.

  *Notes on Brewer’s Yeast: If you are breastfeeding or bringing to a friend who is, you can add Brewer’s Yeast to bump up the lactation benefits of these muffins. It’s essential to make sure your Brewer’s Yeast is gluten-free, as not all brands are, and that you get the debittered variety so the flavor of the muffin isn’t overly impacted.
• If you have two muffin tins, evenly distribute 16 paper liners amongst the two trays, spacing them out. Muffins rise better when there is space between them on the muffin tin. If you don’t have two tins, you can bake the muffins in batches, as this recipe yields 16 muffins total.

For the Mix-Ins + To Store:

• Spray the liners with avocado oil cooking spray and fill each liner about 2/3 of the way full. Top with an extra sprinkle of chips.
• Transfer to the oven and bake for 17-20 minutes, rotating the tins halfway through if you are baking all at once. Remove from the oven and test with a cake tester (a toothpick works!). Once it comes out clean, they’re done! Allow to cool slightly before serving.
• These are best stored in an airtight container in the fridge for up to 5 days.