Instead of mixing wet and dry ingredients separate from each other, I just built it all in one bowl. Any opportunity I get to save myself from having more dishes to do, you bet I will take!
Preheat the oven to 350 degrees. Mash the bananas, mix in the almond butter and coconut palm sugar, add the vanilla extract, salt, eggs, baking soda and vinegar. Make it chocolatey and dump in the cocoa powder. When a nice batter forms, make it even chocolatier and dump in the half cup of chocolate chips.
Line a muffin pan with the paper liners, fill each cup with batter. You’ll get a dozen.
Bake for 20 minutes and let cool before eating. The tops get a brownie-like crust, the cake is moist and light. Honestly, I don’t consider myself a strong baker and kinda surprised myself with this one!