Preheat oven to 350 degrees and line a 12 hole muffin tin with paper liners

In a blender or food processor combine the bananas, milk, vinegar, sugar and vanilla extract.

Blend for 15-20 seconds until a smooth frothy liquid forms, add the melted coconut oil and transfer to a large bowl, set aside

In a separate large bowl, whisk together the oat flour, almond flour, cinnamon, baking powder, baking soda and salt, you want to make sure its not lumpy

To the bowl with the liquid ingredients, add the dry in 4 separate parts, stirring in between. This will assure the flour is incorporated as evenly as possible.

Lastly, stir in the chocolate chips.

Using an ice cream scoop or ladel, evenly distribute the mixture into the muffin tins

Bake in the over for 20 to 25 minutes, the muffins should be firm and golden brown on top

Allow to cool completely before enjoying