Preheat oven to 180°C (350° F).

Mash the bananas. In a bowl, whisk eggs, mashed bananas, vanilla extract, brown sugar, greek yogurt and melted coconut oil.

Add cocoa powder, oat flour, baking powder, baking soda and mix until well-combined. Add chocolate chips and mix.

Pour batter into greased muffin tin (or use muffin liners).

Optional: add 1/2 tsp peanut butter halfway when filling each muffin.

Bake for 23-25 minutes. Remove from oven, let cool completely and store for up to 6 days or freeze for a month.

Tip: warm the muffins for few minutes in the oven each time before consuming for a fresher texture or microwave.