Preheat the oven to 400 degrees and spray (16) standard muffin cups with cooking spray (either use (2) muffin pans or bake in 2 rounds).
Mash the bananas in a large bowl, then add the peanut butter, eggs, maple syrup, baking powder, baking soda and sea salt, and mix on medium speed with a hand mixer until well combined.
Stir in the oats and chocolate chips until incorporated.
Divide the batter evenly between the (16) muffin cups, filling about 2/3 full. Bake for about 15 minutes or until golden brown and set. Remove from heat and cool in the pan for 10 minutes, then remove and cool completely on the wire rack.
Serve and enjoy!
Notes
*The oats may be omitted all together for a grain free version.
Use dairy free chocolate chips to make this recipe dairy free.
Store leftover muffins at room temperature for 5-7 days.