Paleo Vegan Banana Muffins

0 Preheat the oven to 350° and line a muffin tin with 12 liners. Parchment is recommended as these do stick. 
1 In a large bowl, combine the banana, coconut sugar, flax eggs, almond butter, almond milk and vanilla. Stir well until smooth. 
2 Add in the almond flour, coconut flour, baking soda, salt and cinnamon. Stir until well mixed and no dry spots remain. Add in the chocolate chips and stir again. 
3 Divide evenly between the 12 liners and bake 20-22 minutes. Serve warm, at room temperature, or chilled. 
4 These are best stored covered in the fridge up to a week.