To start, preheat the oven to 350F and prepare a muffin tin by either spraying it with non-stick spray or lining it with cupcake liners.

Then, in a large mixing bowl add in the bananas and then mash them really well. I like to use a fork, but a potato masher will work great here. You want to mash the bananas down until there is little to no chunks.

Next, add in the honey, vanilla and almond milk and mix until ingredients are combined. Set this mixture aside.

In a separate bowl, combine oat flour, baking powder, cinnamon, salt, ground flax, and vanilla protein powder. Mix with a whisk until ingredients are well incorporated.

Then, add dry ingredients to the wet and mix with a spatula until a thick batter is formed.

Add the batter to the prepared muffin tin and top off with chocolate chips. Slightly press the chocolate chips into the batter so they stick during baking time.

Place the muffins in the center of the oven and bake for 20 minutes.

Remove the muffins from the oven and let them cool for 20-30 minutes before removing from the liners. Enjoy!

These muffins are best stored in the fridge and enjoyed within 4-5 days.