Measure out the oats, grind them in a Vitamix, blender or coffee grinder until flour-like consistency. It does NOT need to be super fine. If using flax seeds and not flax meal, grind them with the oats. Combine with the rest of the dry ingredients in a medium-sized bowl.
In another bowl using a fork mash up bananas until creamy and smooth. Add the remainder of the wet ingredients and mix. Alternatively, you could mix all the wet ingredients in the Vitamix.
Preheat oven to 350 F
Combine the wet ingredients into the dry ingredients until mixed thru. Fold chocolate chips into the batter. Make sure they are evenly distributed.
Line a muffin tray with cupcake/muffin liners or simply butter the sides and bottoms. Fill each one about ⅔ of the way. Finish by putting the banana circles on top.
Bake for about 30-35 min, test with a toothpick at around 30 min mark, it should be dry. Remove and rest the muffins on a rack. Enjoy!
Notes
Refined Sugar-Free Alternatives: Feel free to swap maple syrup for coconut sugar. Either one works.
For Nut Allergies: Swap almond flour, oats, and flax meal for 2 cups of regular flour. Also, make sure to use regular milk or oat milk. For regular flour - cook for about 20 - 23 minutes or until a toothpick inserted in the middle comes out dry.
For Gluten Allergies: Make sure to use rolled oats that are gluten-free.