Preheat oven to 375 degrees F and if you're not using a non stick muffin pan, be sure to grease the tins.
In a large bowl, mash your bananas, and then add the pumpkin puree and milk. Mix well
Add all the remaining ingredients, except the chocolate chips and mix until combined without over mixing. Then gently fold in the chocolate chips, if using.
Divide the mixture between your 12 muffin tins, filling almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and let rest for at least 5-10 minutes before removing from the muffin pan. Then transfer to a cooling rack to continue cooling for another 5 minutes or so. Enjoy warm or at room temperature.
Use overly ripe bananas. Since the recipe uses only a small amount of sugar, you want to use super ripe and super sweet bananas. Choose bananas that have lots of brown spots on the peel. You may also use frozen bananas, just let them come to room temperature before mashing them.Don't over mix. I know it's tempting to mix until there are no lumps, but the texture of your muffins comes out best when folded together until just combined.Use a non stick muffin pan, or grease your muffin tins if needed. I use a non stick pan without greasing it and my muffins do not stick the pan.Let your muffins rest 5-10 minutes after baking. This short cool down time will allow your muffins to completely set, and prevent them from breaking when removing from the pan.If you don't have oat flour on hand, you can make some by grinding oats in a high speed blender. Or, if you don't need a gluten free option, whole wheat flour works well too.You may sub the chocolate chips for chopped nuts or dried fruit, or omit.Pumpkin pie spice works well if you don't have the individual spices. Use three teaspoons of the mix to replace the cinnamon, nutmeg and ginger.For soy free, sub the soy milk with almond milk, cashew milk or your choice.These banana pumpkin muffins keep covered at room temperature for about 2-3 days, or refrigerate to keep longer. Freeze for up to 2 months.