Start by preheating your oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
In a large mixing bowl, mash the bananas with a fork. Be sure your bananas are ripe, as in black spots on the skin. They are best this way and will be sweeter in your baked recipes. Add in the almond butter.
Add in the maple syrup, egg, and vanilla extract
Whisk until all ingredients are combined. The batter will not be totally smooth, this is normal.
Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
Divide the banana chocolate chunk batter between the 8 muffin cups.
Place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
Place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and allow banana muffins to cool for 10-15 minutes before removing from the muffin tin to serve.