And so the make-ahead-breakfast-saga continues! If you missed my make-ahead carrot cake baked oatmeal recipe, be sure to check that out. But for all you chocolate lovers, today I’m sharing the recipe for these large, moist (sorry, it’s true), gluten-free chocolate breakfast muffins. I call them breakfast muffins because of how healthy they are, but you can really eat them any time of day. They are made with a base of oat and almond flour, are sweetened with mashed banana and a touch of maple syrup and are jumbo to keep you full for whatever your morning has in store. I guess you could even call this recipe chocolate oatmeal cups if you wanted, except I’ve just ground the oats into flour to give more of a muffin texture.