¾cupsemi-sweet chocolate chips, minireserve a few for the top of the muffins
Place a rack in the centre of your oven and preheat oven to 425ºF.
Grease or line muffin pan with paper cups.
In a large bowl, whisk together the oat flour, whole wheat flour, cinnamon, baking soda and salt.
In a separate bowl, lightly whisk the eggs and add the yogurt, oil, maple syrup, vanilla and mashed bananas.
Add the wet mixture to the dry ingredients and mix until blended.
Add in the chocolate chips, mix until just combined. Don't over-mix the batter.
Evenly spoon the batter into the greased or paper-lined muffin cups.
Bake at 425ºF for 5 minutes and then lower the heat to 350ºF. Bake for an additional 12 to 14 minutes or until a toothpick inserted in the centre of the muffins comes out clean.
Let the muffins cool in the pan on a rack for 5 minutes before removing them and placing onto a wire rack to cool.
Store the muffins in an airtight container up to 3 days. Muffins can also be frozen for up to 3 months.
1. Make your own oat flour by grinding small amounts in a coffee grinder and pulsing the oats until you have a texture that resembles coarse meal. You could also use a high powered blender. Add the oats to the container and blend until desired consistency.2. As a healthier alternative, you could substitute the chocolate chips for chopped walnuts.