Preheat your oven to 350 degrees F. Line your muffin tray, or grease your muffin tray.
Make your flax egg by combining 1 tbsp of ground flax seed with 2 ½ tbsp of water. Let it sit for 10 minutes. It will be gelatinous when done.
While the flax egg is sitting, using a meduim size bowl, mash your bananas. I used a fork to do so.
Combine the rest of your wet ingredients into the bowl with the mashed bananas (vanilla, plant based milk. maple syrup, peanut butter). Add in the flax egg once it is done. Mix until combined.
In a separate, medium-sized bowl, combine your dry ingredients (oat flour, baking soda and powder, cinamon, salt). Do not add the chocolate chips yet. Mix until combinned.
Gently combine your wet ingredients with your dry ingredients. Mix until they are combined and a batter forms.
Next, fold in your chocolate chips. Use a spatula to lift the chips and batter together, turning them over so they combine.
Once the batter is well mixed and the chocolate chips are combined, evenly scoop the batter between 8 muffin liners. This will be approx 2 to 2 ½ tbsp of batter.
Bake for 22-25 minutes, or until you are able to insert a tooth pick and remove it with it coming out cleanly.
Store in an air tight container in the fridge or a dry, cool place for up to 5 days. See my storing section for more suggestions, such as freezing.