Preheat the oven to 350°F and line a 12-cupcake pan with cupcake liners.
Mix the almond flour, gluten-free oat flour, baking powder, baking soda, chocolate chips, walnuts in a large bowl.
In a separate bowl, mix the mashed banana, egg whites, coconut oil, and maple syrup.
Pour the dry ingredients into the wet ingredients and mix until combined.
Using a 1/4 cup measuring cup, pour the batter into the cupcake liners.
Bake for 25 to 30 minutes.
Remove from the oven and let cool for 5 to 10 minutes before serving.
Sprinkle Lakanto powder sugar on top and Enjoy!
