Step 1

Pre-heat your oven to 350 F and set your rack to the middle position.

Step 2

In a large bowl, add in your dry ingredients (almond flour, oat flour, baking powder and cinnamon). Use a whisk to mix all of the ingredients together until everything is evenly distributed (especially the baking powder to allow an even rise).

Step 3

In a separate smaller bowl, add in your mashed bananas, peanut butter, vanilla extract, maple syrup, eggs, and milk of choice. Whisk until everything is combined.

Step 4

Add your wet ingredients to your dry ingredients in the larger bowl. Use a whisk or a rubber spatula to mix until just combined. Make sure there are no dry spots and flour stuck to the edge of the bowl and make sure not to over mix.

Step 5

Fold in half of your chocolate chips until they are just combined in the batter.

Step 6

Use a medium cookie scoop and evenly distribute your mixture into a non-stick 12 inch muffin baking pan. Evenly top the muffins with the other half of the chocolate chips. Bake for 20-25 minutes or until a toothpick comes out clean when stuck into the center of the muffin. Let cool for 10-15 minutes after baking and enjoy!

Step 7

Hint: if your oat flour appears clumped together, I would recommend sifting the flour into the large bowl to prevent oat clumps in the bread and allow for even mixing.