2 1/4 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
2 ripe bananas
2 tsp vanilla extract 
1 tbsp honey
3 tbsp coconut oil or ghee, softened
3 eggs, 2 tbsp cocoa powder
Preparation
Preheat oven to 350 F.
In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
In a separate bowl, mash the bananas. Add vanilla, honey, softened coconut oil or ghee and eggs into bowl with bananas.
Whisk until large clumps disappear and mixture is mostly smooth.
Pour wet ingredients into bowl with dry ingredients and mix well.
Transfer 1 cup of the muffin batter to a small bowl. Add cocoa powder and stir until well incorporated.
Line a muffin tin with liners or spray with cooking spray.. I also spray the liners just for a little extra insurance that the muffins won’t stick.
Using a spoon, scoop about two tablespoons of the regular muffin batter into each tin.
Top each with a spoonful of the chocolate batter.
Finish by topping each muffin tin with an even amount of the regular batter until you have used it all up.
Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).
Makes 12 Muffins
