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Preheat oven to 425 F. In a bowl beat the eggs, coconut sugar, almond butter, and vanilla together until well mixed with a hand or stand mixer.
Measure out 1 ½ cup mashed bananas and pour into the bowl and mix to incorporate.
Add the almond flour, cacao powder, and baking powder to the bowl and fold gently into the batter. Be careful not to over mix this step.
Fold the chocolate chips into the batter.
Place muffin liners in the cavities of a muffin tin and fill each one with the batter almost all of the way full. (Because these are gluten-free muffins you can fill the liners with more batter than you would with traditional muffins).
Sprinkle a few extra chocolate chips on top if desired then bake in the oven for 9 - 10 minutes at 425 F. Then, without opening the oven door, reduce the oven temperature to 350 F and continue to bake for another 12 - 15 minutes. Check to make sure that the muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
Sprinkle with some sea salt flakes while warm, if desired, and enjoy!