Banana Oat Chocolate Chip Muffins (vegan or regular)

I found a recipe for vegan banana muffins, and modified it to include oats and chocolate, to make for a childbirth class I was teaching. There were a couple people who were vegan and GF, so I thought I'd give them a try. If you make them vegan/GF you can't even tell they are! They are still so moist and flavorful, everyone devoured them, haha. This is my favorite go to recipe for muffins now.

Ingredients:

• 1 1/2 cups flour (I've used all purpose, but if you need a GF option I've also tried BobsRedmill GF baking flour as well as Oat flour and they worked well if you need a grain-free alternative)

• 1 cup old fashioned rolled oats
• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 3-4 medium-large, very ripe bananas, mashed (I used 3 1/2 organic, fair-trade bananas)

• 1/2 cup cane sugar
• 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or use 1 large egg)

• 1/2 cup organic coconut oil, melted (or use butter), plus a little more to oil (or butter) the muffin tin

  *I like the organic coconut oil from trader joe's. It melts easy and still has a lovely coconut-y flavor/scent to it*
• 1/2 cup Bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Rub a standard muffin tin with melted coconut oil (or use paper liners).
3. Mix ground flax with water in small bowl and set aside.
4. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt; set aside.
5. In a large bowl, combine mashed bananas, sugar, flax and water mixture (or egg), and melted coconut oil (or butter). 
6. Fold the flour mixture into the banana mixture, and mix until smooth, then fold in chocolate chips.
7. Bake in preheated oven for 18 to 20 minutes, or until tops are slightly browned and a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.