Good things come in small packages and these mini banana chocolate chip muffins are no exception!
Preheat oven to 350 F.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the eggs, almond butter, and vanilla until smooth.
Mash the bananas up on a separate plate which makes mixing it into the batter easier. Add the mashed bananas to the bowl and continue to mix. There may be small little clumps of banana in the batter which is okay.
Add the almond flour, coconut flour, and baking powder to the bowl and fold until no flour clumps remain. Fold the LILY’S Dark Chocolate Baking chips into the batter.
Grease a mini muffin pan with oil and fill each cavity with the batter about 3/4 of the way full. Sprinkle some extra chocolate chips over top if desired and bake for 20 - 22 minutes until the muffins have risen and are golden brown on top. Allow the muffins to cool slightly before removing from the pan and enjoy!