Mini Banana Chocolate Chip Muffins

Preheat the oven to 350ºF and grease a mini muffin pan with non-stick cooking spray. In a large bowl, use a fork to mash the banana until smooth. 2. Add in the eggs, maple syrup, olive oil, vanilla extract, oat flour, baking powder, and salt. Stir well until the batter looks relatively smooth, with no lumps of flour remaining. 3. Fold in the mini chocolate chips, then divide the batter among the 24 mini muffin cups in the prepared pan. Bake at 350ºF for 12 to 14 minutes, or until the tops of the muffins feel firm to the touch. 4. Let the muffins cool in the pan for at least 15 minutes, then gently twist them to remove them from the pan. (Or run a knife around the edge of each muffin to help them release.) Leftover muffins can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. 5. prep10 mins 6. cook30 mins 7. total40 mins