Banana and Chocolate Muffins

Preheat the oven to 350 °F (180 °C). Line a muffin mold with paper or silicone cups.

Mix the flour with the oat, flax seeds, baking powder, baking soda, and salt. Set aside.

Then, using a food processor or hand blender, whisk the butter with the brown sugar for 2 minutes or until the texture is creamy and homogeneous. Add the egg, bananas, buttermilk, and vanilla extract. Mix well.

With a wooden spoon, incorporate the dry ingredients to the wet ingredients. Once the batter is homogeneous, add the chocolate chips and mix gently.

Finally, using an ice cream scoop, spread the batter into the paper cups of the muffin mold. For the perfect cooking, cook 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool at room temperature.