-
Preheat oven to 350 degrees. Combine coconut oil and bittersweet chocolate in a small microwave-safe bowl. Microwave on high 45 seconds, stirring every 15 seconds until smooth and melted; cool to room temperature.
-
Mix almond flour, oat flour, cocoa, cinnamon, coffee powder, baking powder, baking soda, salt and sugar in a large bowl. Whisk together.
-
In another bowl, combine bananas, almond milk, vanilla, eggs and melted chocolate. Beat with mixer until blended. Add wet ingredients to dry ingredients and beat just until mixed through. Stir in chocolate chips.
-
Divide batter among 12 lined muffin cups. Bake 20-25 minutes until toothpick comes out clean when inserted in middle of muffin.