Flax Almond Flour Banana Muffins (sugar-free, paleo, vegan, gluten-free)

0 Preheat oven to 350 degrees F. Grease or line a muffin tin.
1 In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
2 In a large bowl, mix the following together until smooth and creamy: mashed banana, coconut oil, apple cider vinegar, vanilla and almond milk.
3 Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chips, leaving a few for sprinkling on top of the muffin batter.
4 Fill muffin cups 3/4 of the way full. Bake 20-25 minutes until toothpick comes out clean or with just a few crumbs attached. Let it cool in pan for 10 minutes then remove from pan and cool completely on a wire rack. They will firm up as they cool. Store in an airtight container on the counter for 2 days or in the fridge for 5 days. Enjoy!
5 (recipe adapted from the Ambitious Kitchen)