Preheat oven to 350° F. Prepare a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, mix together the bananas, honey, vanilla, oil, egg, milk and yogurt on medium-high for 1-2 minutes or until well combined, smooth and creamy. Add the dry ingredients to the bowl and mix until just combined, about 15 seconds. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips.
Divide batter evenly into the muffin tin and bake for 20 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm, but can be stored in an airtight container for up to five days.
*Regular flour can be substituted for oat flour, but it will alter the nutrition.