I grew up eating banana chocolate chip muffins and so these are a throw-back to some of those flavours of my childhood. Minus the inflammatory grains, refined sugars and GMO filled vegetable oils of course.
Preheat your oven to 350F
Add the almond flour, coconut flour and cacao powder to a large mixing bowl
Puree the bananas in your blender or food processor until smooth, and transfer to the mixing bowl
Add the remaining ingredients to the bowl and mix well with your pastry blender
Line a muffin tray with silicone muffin cups
Fill each muffin cup until it is just below the top (these muffins don't rise very much so don't worry about them overflowing)
If adding the optional toppings do that now by sprinkling a little coconut sugar or shredded coconut onto the top of each muffin (I just used my fingers to do this)
Place the tray in the oven and cook for 24-26 minutes, or until a toothpick inserted in the middle comes out clean
Remove from oven, let cool for approximately 15 minutes
Serve and enjoy!
** To make a gelatin egg: combine 1 TBSP grassfed gelatin (Great Lakes red container) with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)