Embrace those brown bananas with this delicious, healthy four ingredient banana bread muffins! Moist, gooey and melt in your mouth, they use one bowl and take less than 20 minutes to whip up! They are also naturally paleo, vegan, gluten free and refined sugar free!
Preheat the oven to 350 degrees and line a 12 count cupcake/muffin tin with muffin liners and grease lightly.
In a large mixing bowl, add all the ingredients and mix until fully incorporated. Stir through chocolate chips if desired.
Pour batter into muffin liners until close to the top (they won't rise so you won't need to worry about overflow). Top with extra chocolate chunks and bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Remove and enjoy.
Muffins may seem undercooked when taken out, but they are incredibly moist/gooey and will maintain such texture even once cooled. Muffins can be kept at room temperature in a sealed container, however, are best refrigerated. They are also freezer friendly.