Preheat the oven to 350 degrees and grease a standard 12-muffin pan.
In a small bowl, whisk together the flour, baking powder, and salt. Add the oats, and stir to combine. Set aside.
Mix together the bananas, egg, sugar, coconut milk, coconut oil, and vanilla. I like to use a blender for a shortcut, and then transfer the mixture to a large bowl. Alternately, you can mix these wet ingredients in a large bowl. Be sure to mash the bananas first before adding the other wet ingredients.
Add the flour/oat mixture to the wet ingredients in the large bowl. Stir to combine, then stir in the chocolate chips.
Transfer the batter to the prepared muffin pan. Bake the muffins for about 20 minutes, or until the muffins are set and a toothpick inserted in the center of a muffin comes out clean. (Do not over-bake or they'll be dry.) Cool on a wire rack.
Store these muffins for up to 2 days at room temperature, or transfer to the freezer for up to 3 months.
*If you want to use pure maple syrup instead of organic sugar, cut back the coconut milk to ¼ cup.