Chocolate Banana Muffins

-1 Preheat your oven to 350 F.
-1 In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup, and oil. 
-1 In a separate bowl, combine the almond flour, oat flour, cocoa powder, baking soda and salt. 
-1 Fold the dry ingredients into the wet and whisk together until smooth. Add in your chocolate chips, reserving some for the top of the muffins.
-1 Line a large muffin tin with paper liners or grease with cooking spray and pour about 1/3 cup of batter into each cup- you should get around 16 muffins.
-1 Top each muffin with a few more chocolate chips, and bake for 25 minutes, or until the top is firm to touch and a toothpick comes out clean. 
-1 Keep refrigerated in an airtight container for up to 1 week. 
-1 Extras can be frozen for up to 3 months.