Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.

Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter, mash bananas until smooth. Add coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.

Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in vegan chocolate chips.

Using a cookie scoop, scoop and drop balls of thick batter onto the prepared baking sheet, spaced evenly apart. I used 3 tablespoons of batter for the tops. Tops will expand and spread just a bit. Optionally, dot each muffin top with chocolate chips. Give the pan a few taps to help lightly flatten the tops.

For smaller tops, bake for 13-18 minutes. My smaller tops took 15 minutes. For larger tops, bake for 15-20 minutes. My larger tops took 17 minutes.

Allow tops to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, transfer tops directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy! Adapted from my Best Moist Chocolate Chip Banana Bread.Try my favorite Gluten Free Vegan Banana Recipes: Banana Chocolate Chip Breakfast Bars, Peanut Butter Banana Breakfast Cookies, Banana Bread Coffee Cake.