Preheat oven to 425 degrees F and line then grease a standard 12-slot muffin tin with muffin wrappers and cooking spray.
Place old fashioned oats in food processor.
Process until it resembles flour.
Add in cocoa powder, baking powder, baking soda, salt, peanut butter, brown sugar, vanilla, almond milk, vinegar, and bananas.
Process until smooth, then stir in chocolate chips.
Use a 1/4 cup measuring cup to scoop batter into prepared tin.
Bake in preheated oven for 5 minutes.
Lower the temperature to 350 degrees and bake for an additional 3-5 minutes.
Serve warm! Store leftovers at room temperature in sealed containers and re-heat in microwave to serve.
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