Incredibly moist, made gluten-free!
Preheat oven to 350F and line muffin pan with 7 muffin liners.
In a large bowl, whisk together mashed bananas, eggs, oil, maple syrup, and vanilla.
In a separate bowl mix almond flour, tapioca flour, and baking soda. Add dry ingredients to wet and mix until combined (don't over mix it). Fold in chocolate chips and chunks.
Divide the batter between the prepared muffin cups filling them almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Once the muffins come out of the oven, stick a few chocolate pieces on top of each muffin. Let them cool on a wire rack.