Pre-heat oven to 175 degree Celcius. Grease and line a 12-muffin tin and set aside.

In a bowl, mix together oat flour, milk, bananas and vanilla extract and let the mixture sit for 10-15 minutes. This will help soak the oat flour so that the muffins are not dry.

In another bowl, combine flour, baking powder, baking soda, cinnamon powder (if using) and salt. Set aside. In a different bowl, whisk together butter and honey and set aside. You'll now have three different bowls.

Once the oat mixture has soaked for 10 minutes, add the butter mixture to it. Mix well. Finally add the flour mixture and mix until just combined.

Fold in the chocolate chips and scoop mixture into lined muffin tins. These muffins don't rise too much so you can fill till almost the top (leaving about 1/4 inch space from the top). Bake for 18-20 minutes until a skewer inserted into the middle comes out clean.

Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh. Consume within 2-3 days.