In the meantime, add the peeled bananas, syrup, sugar, flax egg, extract, oat flour, almond meal, cacao, powder, soda and salt. Pulse 3-4 times. Then add your coconut oil/tea into the mixture and blend until completely incorporated. Scoop out and fill your muffin tins 3/4 of the way filled. Top with chocolate chips if you prefer. Bake for 25 minutes. Remove and let cool completely before serving. If freezing, let cool for at least 1-2 hours and then place in a large ziploc or airtight container for 3 months.