In medium sized bowl, mash bananas, and then using a hand mixer, beat them until creamy.
Add in flax meal, stir, and let the mixture stand for about five minutes.
Add in coconut oil, cacao powder, baking soda, baking powder and mix on low setting. Slowly add in oat flour, while mixing with a large spoon or spatula until well combined.
Also, avoid overmixing for a lighter and fluffy muffin. A silicone mini muffin pan is ideal for this recipe; or prepare a standard pan with coconut or other anti-stick spray. Fill twenty-four mini-muffins about three quarters full and place them into an oven preheated to 350 degrees Fahrenheit for about thirty minutes.
Insert a toothpick into muffins to check if done. Allow them to cool before removing from pan, and store muffins in an airtight container for up to four days.
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