2medium very ripe bananaspeeled and mashed until smooth
1teaspoonpure vanilla extract
2cupsblanched almond flour
5tablespoonsunsweetened cocoa powder
¾cupdark chocolate chips
Mini chocolate chipsfor sprinkling on top (optional)
Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
In a large bowl, whisk together the mashed bananas, eggs, honey, oil, and vanilla. In a separate bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda, and cinnamon. Pour the wet ingredients into the dry and mix to combine thoroughly. Stir in the dark chocolate chips. Spoon the batter into the muffin cups and sprinkle the tops with mini chocolate chips, if desired.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins completely before serving or storing. Store in an airtight container in the refrigerator.