Preheat oven to 350°F (175°C). Line a mini muffin tray with paper liners.
In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt. Set aside.
Add the bananas, maple syrup, melted butter, and vanilla bean paste into a separate large bowl. Mash bananas with the whisk and then start whisking in the bowl to incorporate the ingredients. Continue whisking until the mixture is mostly smooth.
Add the room temperature eggs and whisk until incorporated. Do not over-mix.
Divide the batter evenly among the muffin cups, filling nearly to the top.
Sprinkle chocolate chips evenly over the muffins, and give a quick stir with a straw or toothpick to ensure each bite is loaded with chocolate chips.
Bake for 14-15 minutes, or until tops are lightly golden and a toothpick inserted into the centre comes out clean.
Let muffins cool in pan for 3- 5 minutes, then remove and place on a wire rack to cool completely.
