Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers. Note: This recipe makes 14 to 18 muffins (depending on how full you fill the holes), so note that you’ll need to bake two batches.

Mash the bananas in a mixing bowl until creamy and most of the chunks are out. Add the eggs, melted butter, and vanilla extract and stir well.

In a separate bowl, stir together the gluten-free flour, cacao powder, baking soda, sea salt, sugar, and chocolate chips until well-combined.

Pour the flour mixture into the bowl with the banana mixture and stir well until combined. Note that the mixture will be very thick - it takes some elbow grease to get the batter to mix together completely, but rest assured, it will!

Fill the muffin holes ¾ of the way up with batter and if desired, sprinkle with additional chocolate chips.

Bake in the preheated oven for 30 to 35 minutes (I do 30).

Allow muffins to cool at least 20 minutes before removing from the muffin pan and eating.