Pre heat the oven to 350 degrees farenheit. Line a regular sized muffin tray with paper muffin cups or grease the tray.

Combine the mashed bananas, eggs, nut butter, softened butter and vanilla in a large bowl. Using a hand-mixer or a whisk, combine the ingredient together really well. Add the coconut flour, cinnamon, baking soda, baking powder and salt. Using a rubber spatula or wooden spoon, stir well to combine. Add in the chocolate chips and gently stir again.

Scoop the batter into the muffin tin, using an ice cream scoop or large spoon. Fill the muffin cups about 3/4 full. Bake for 25-30 minutes or until golden brown and a toothpick comes out with scant dry crumbs. Let the muffins cool before removing them from the tray. Store in an airtight container for up to 3 days.