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To make flax eggs, combine 2 tbsp ground flaxseed with 5 tbsp water. Let sit for 5–10 minutes until gel-like.
Preheat your oven to 180°C fan and line a muffin tin with cases.
In a large bowl, mash the bananas until smooth. Add the flax eggs, peanut butter, agave syrup, vanilla extract and milk. Whisk well to combine.
Add the flour, oats, baking soda and salt to the wet ingredients. Gently fold until just combined – don’t overmix! Then, fold in the dark chocolate chips.
Divide the batter evenly into the muffin cases, filling them about ¾ full. If making 8 large muffins, fill the cases slightly higher. Top with a sprinkle of oats and a few extra chocolate chips.
Bake for 25 minutes for large muffins or 20 minutes for regular-sized muffins, or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for 5–10 minutes in the tin before transferring to a wire rack.