Preheat oven to 325°F.
Melt ⅓ cup coconut oil.
Add ¼ cup maple syrup, ¼ cup honey, 2 eggs, and 2 ripe bananas to the melted coconut oil.
In a separate bowl, mix together ¼ cup almond flour, 1 teaspoon baking soda, 3 tablespoons ground flaxseed, a pinch of salt, and a sprinkle of cinnamon.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold in dark chocolate chips.
Grease a muffin tin with coconut oil and scoop the batter into the cups.
Sprinkle extra cinnamon on top.
Bake for about 20 minutes.
