Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
In a large bowl, whisk together mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk until combined.
In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt
Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined.
Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.