A delicious way to use up ripened bananas!
Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.
In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.
Add the flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.
Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.
Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!
Tip: When my bananas are ripe or over ripe, I peel them and put them into freezer bags and freeze. This way I always have ripe bananas to make recipes just like these Banana-Chocolate Chunk Muffins!