Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly.
Line a muffin tin with parchment paper liners or lightly grease it with oil to prevent sticking.
In a large mixing bowl, whisk together the eggs, mashed banana, brown sugar, vanilla extract, and Almond Breeze Almondmilk until well combined.
In another bowl, combine the old-fashioned oats, cinnamon, salt, and baking powder. Stir until evenly mixed.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
