Line a muffin pan with paper liners or coat with coconut oil, then preheat the oven to 350ºF.
In a large bowl or mixer, combine the mashed bananas, eggs, softened coconut oil, vanilla extract, and almond butter until fully combined.
Add your dry ingredients including the coconut flour, baking soda, baking powder, and salt (flaxseed if using) to the wet ingredients and mix well. Use a whisk or an electric mixer. With a spatula, fold in chocolate chips or chunks.
Fill each of the 12 muffin cups about 2/3 of the way full with batter. Top with more chocolate chunks or chips, if desired.
Bake for about 20 minutes. To check for doneness, insert a toothpick into the center. It will come out clean when done. Also, the muffins should spring back when poked with a finger (not stay indented).
Remove from oven and allow to cool in the pan on a wire rack for about ½ hour. Take muffins out of the pan and allow to fully cool.
To store, place in an airtight container in the refrigerator for about 5 days. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!