Gluten-free Marble Banana Muffins

-1 Preheat the oven to 350 F
-1 In a large bowl, whisk together the mashed banana, eggs, sugar, oil, milk and vanilla extract until smooth.
-1 Add in the oat flour, almond flour, salt and baking soda and mix until well combined.
-1 Divide the batter equally into bowls. 
-1 Whisk the 3 tbsp cocoa powder with the 3 tbsp of hot water then pour it into one of the bowls to make the chocolate layer. Mix the chocolate chips into the chocolate bowl. 
-1 Line a 12-count muffin tray with paper liners. Alternate between the two batters by scooping 1 tbsp of each into each muffin cup. Repeat until all the cups are filled. If there is any remaining batter, top any of muffins with a spoonful. Swirl the batter gently using a toothpick to create a marble look. 
-1 Bake the muffins for 20-22 minutes, until the tops are firm to touch.
-1 Let cool completely. Keep stored in an airtight container for up to 4 days, or refrigerate for up to a week.