Preheat oven to 350 degrees Fahrenheit.

Combine the coconut milk and oats in a measuring cup or bowl and let the oats soak for 5 minutes.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.

Use a food processor, immersion blender, or fork to mash the bananas until smooth.

Beat in the egg and sugar together and add to the bananas. You can beat all of these together using the food processor to eliminate extra dishes.

Stir in the oat-milk mixture, vanilla, cinnamon, and melted coconut oil into the wet ingredients.

Add the wet ingredients to the dry ingredient and gently fold together. It's alright if there are a few streak of flour in the batter, but be careful not to overmix. Fold in chocolate chips.

Grease the muffin tins with coconut oil or line with muffin liners. Equally divide the batter between 12 muffin tins.

Bake for 17-20 minutes, or until a toothpick inserted into the middle of a muffin emerges clean. Let cool in the pan for 5 minutes and then move to a cooling rack.