Preheat the oven to 350°F (175°C) and prepare your muffin tin with liners or by greasing it well.

Combine flax meal and water in a small bowl, creating your flax egg. Let it sit for about 5-10 minutes until it thickens.

Mash the ripe bananas in a large mixing bowl until smooth. Add coconut sugar, maple syrup, tahini, avocado oil, and vanilla extract. Mix until creamy.

Whisk together the dry ingredients—baking soda, sea salt, cinnamon, cocoa powder, oats, and almond flour in a separate bowl until well blended.

Stir the dry mixture into the wet banana mixture gradually until just mixed.

Fold in the dairy-free chocolate chips gently.

Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full.

Top with a few additional chocolate chips if desired.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.