Preheat the oven to 350 degrees Fahrenheit.
Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
Melt the coconut oil, either by microwaving it in 20 second increments until melted, or in a pan on the stove.
Add the maple syrup, melted coconut oil, vanilla extract, salt, and cinnamon to the mixing bowl with the mashed bananas, then mix well.
Add the gluten free oat flour and baking powder and mix again.
Add the dairy free dark chocolate chips and mix once more.
Divide the batter evenly into a 12 cup muffin pan with paper baking cups (or grease the pan with coconut oil instead of using paper baking cups if you prefer)
Bake at 350 degrees Fahrenheit for 35 minutes.
Let the muffins cool completely before serving.
Makes 12 vegan banana chocolate chip muffins.