Preheat the oven to 350 degrees F and spray a muffin tray with cooking oil or line with muffin papers.

Mash the bananas in a mixing bowl until most of the chunks are out (it’s okay to leave it somewhat chunky). Whisk in the eggs, avocado oil, pure maple syrup, and vanilla extract until well-combined.

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

Pour the flour mixture into the bowl with the banana mixture and mix until everything is well-incorporated.

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

Bake for 30 to 35 minutes, or until the muffins are golden-brown and cooked through.

Allow muffins to cool completely before peeling and eating.

Pro Tip: Microwave the muffins for 15 to 20 seconds in the microwave before eating :)