Preheat oven to 400 F and line a muffin tin with liners

In a large bowl, mash the bananas, add the eggs, nut butter, and vanilla, and mix well

In a separate bowl, whisk together almond flour, arrowroot starch, baking powder, cinnamon, and sea salt

Fold in the flour mixture into the bowl with the bananas and eggs until fully incorporated

Add in the chocolate chips and continue to mix a few more times

Scoop mixture into each muffin liner, filling almost to the top (I’m talking leave about ½ an inch from the top of the liner)

Sprinkle a couple extra chocolate chips on top if desired

Bake for 11-13 minutes until golden brown and you can insert a toothpick into the center and it comes out clean

Let cool before removing from muffin tin, store in an airtight container for up to 4 days on the counter or a week in the fridge