Preheat oven at 350 degrees. Spray a muffin tin with oil or line with muffin liners.
Place bananas into blender and blend till pureed.
Then add all remaining ingredients in order shown. Turn blender on and blend till batter is fully incorporated. Blend for about 30 seconds.
Use an ice cream scoop or ⅓ cup measuring cup to scoop out batter into muffin tin and top with chocolate chunks, chips or mini chips.
Bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Do Not over bake or they will become dry and dense. Sometimes I check at 18 minutes just to be sure.
Allow muffins to cool in tin for 10 minutes then remove and cool completely on a wire rack. Store muffins in an airtight container either at room temperature for a couple days or in the refrigerator for a week.
Muffins can also be stored in the freezer in a freezer bag or air tight container. To reheat place in the microwave for 30 seconds.
I've made these muffins with only almond flour or Rolled Oats. I just prefer the texture of using both Almond Flour and Rolled Oats, but using either or works too.You can also make these Vegan by substituting Eggs with Flax Eggs.Make these muffins without cacao powder for a regular banana muffin. Add nuts, dried fruit, or chocolate chips.Muffins can be stored up to 5 days in the refrigerator or frozen up to 2 months.More Breakfast Recipes:Mini Quiche CupsFrench Toast CasserolePotato and Egg Tacos