1

Preheat the oven to 350ºF and grease a muffin tin or line with paper cupcake liners.

2

In a large bowl, add the mashed banana, eggs, maple syrup, coconut oil, apple cider vinegar and vanilla extract and mix well.

3

Add the coconut flour, tapioca flour, cinnamon, salt, baking powder and baking soda and stir to combine until incorporated. Fold in the chocolate chips.

4

Pour the batter into the prepared muffin tin filling ¾ of the way up.

5

Bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

6

Substitutions: No coconut oil: use another type of oil, such as avocado. No chocolate chips: use chopped nuts, or omit.