Preheat your oven to 350°F (175°C). Line a muffin tin with wrappers or lightly grease it.

In a large bowl, mash the bananas until smooth but leave a few chunks. Whisk in the eggs, sugar, and sour cream until just combined.

Add the oat flour, baking powder, protein powder (if using), baking soda, and salt. Stir until you have a smooth batter.

Fold in the chocolate chips, saving some for topping if desired.

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin if you’d like.

For mini muffins, bake for 10 minutes. For standard muffins, bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!