In a large mixing bowl combine the oat flour, vanilla whey protein powder, cinnamon, sea salt, and granulated sugar. Stir until evenly mixed.
Peel and mash the banana in a separate small bowl until smooth with very few lumps remaining. Add the mashed banana to the dry mixture and stir to combine.
In a small bowl stir together the almond butter and maple syrup until smooth. Pour the almond butter mixture into the flour and banana mixture and stir well until fully incorporated.
Slowly add the unsweetened almond milk a little at a time, stirring between additions, until the batter comes together and is thick enough to roll. You may not need the full amount. The mixture should hold its shape when pressed between your fingers without being sticky or crumbly.
Fold in the dark chocolate mini chips until evenly distributed throughout the batter.
Using a tablespoon or small cookie scoop, divide the mixture into 30 equal portions and roll each one between your palms into a smooth ball. Place on a parchment lined plate or baking sheet.
Refrigerate for 20 minutes to set before eating. They will firm up nicely as they chill.