Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Fill a muffin tin with 12 muffin cases.
Mash your bananas well with a fork.
Place 170g flour (either plain, wholemeal, spelt or a blend) into a large mixing bowl.
Add 1 teaspoon of baking powder and ½ teaspoon of bicarbonate of soda to the flour and mix well with a whisk.
Place 100ml oat milk into a jug and add 1 tablespoon of cider vinegar. Add 100ml sunflower oil and 60ml agave or maple syrup and mix well.
Pour into the flour and mix together.
Add the mashed banana and mix again.
Finally add 100g chocolate chips and fold together.
Spoon the mixture into the cupcake cases.
Bake in the oven for 25 minutes or until golden brown and firm on top.
Allow to cool in the tin for 5 minutes.
Remove from the tin and cool on a wire rack.