Paleo Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
2 bananas
Add the honey and vanilla and stir.
1/3 cup (106 gams) honey, 2 teaspoon vanilla extract
Add in the eggs and oil and stir until well combined.
2 large eggs, 1/4 cup (56 grams) refined coconut oil
In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
2 cups (200 grams) finely ground blanched almond flour, 3 tablespoons (27 grams) coconut flour, 1/3 cup (42 grams) Dutch process cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
Stir just until combined and then stir in the chocolate chips.
1 cup (180 grams) semi-sweet chocolate chips
Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
mini chocolate chips
Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
Place in an airtight container and store in the refrigerator for up to 5 days.