Preheat the oven to 180 C (350 F).

Melt coconut oil in a microwave or the oven until liquid. Allow to cool down to just warm. Set aside.

Add bananas to a large mixing bowl and mash with a fork. Add the eggs, coconut oil and vanilla extract and whisk well.

Add almond meal, coconut flour and baking powder and mix. Leave for a minute for the coconut flour to absorb some of the moisture; the batter will thicken slightly over this time.

Finally, mix in most of the chocolate chips but reserve a few for the top.

Place muffins casings in the muffin tray and spray with oil unless you're using non-stick casings. You can also grease the muffin tray cavities directly if not using paper casings.

Scoop a couple of tablespoons of batter into each muffin case. My mixture yielded 11 muffins but you might be able to stretch it to 12 or use a little more batter in each and get 10 larger ones. Finish by inserting a few chocolate chips on top of each muffin.

Pop in the oven for 20 minutes until golden brown on the top. You can insert a bamboo skewer inside the muffin to check if they're done. If the skewer comes out dry, it means the batter is cooked. If it's still wet and sticky, leave in the oven for a couple more minutes.

Turn the heat off and remove the tray from the oven. Allow the muffins to cool down while still in the tray. They will continue to set this way. Enjoy once they are a little cooler or completely cooled down.

Store in an airtight container on the countertop for up to 4 days or in the fridge for up to a week. You can freeze the muffins (individually wrapped or in a Ziploc bag) for up to 3 months. Defrost directly in the oven or a microwave, or overnight in the fridge and then reheat.