Step 1

Preheat oven to 425 F. In a bowl beat the eggs, coconut sugar, almond butter, and vanilla together until well mixed with a hand or stand mixer.

Step 2

Measure out 1 1/2 cup mashed bananas and pour into the bowl and mix to incorporate.

Step 3

Add the almond flour, cacao powder, and baking powder to the bowl and fold gently into the batter. Be careful not to over mix this step.

Step 4

Fold the chocolate chips into the batter.

Step 5

Place muffin liners in the cavities of a muffin tin and fill each one with the batter almost all of the way full. (Because these are gluten-free muffins you can fill the liners with more batter than you would with traditional muffins).

Step 6

Sprinkle a few extra chocolate chips on top if desired then bake in the oven for 9 - 10 minutes at 425 F. Then, without opening the oven door, reduce the oven temperature to 350 F and continue to bake for another 12 - 15 minutes. Check to make sure that the muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.

Step 7

Sprinkle with some sea salt flakes while warm, if desired, and enjoy!