Stoked at Home

0 Preheat the oven to 425℉
2 In a large bowl, mash two ripe bananas.
1 Into the bananas, mix together the eggs, butter, vanilla, almond milk, maple syrup and peanut butter together until blended.
3 Add in the oat flour, baking soda + salt and mix until the batter is thick and creamy.
4 Fold in the chocolate chips.
5 Pour 1/4 cup of the mixture into a prepared muffin tray (lined or sprayed with olive oil).
6 Bake at 425℉ for 5 minutes.
7 Turn the heat down to 350℉ and continue baking for another 15-18 minutes.
8 Let for 10 minutes before removing from the muffin tin.
9 Store in the refrigerator for up to 6 days.