♦ Preheat oven to 350 degrees and line a muffin tin with 12 muffin liners.
♦ In a medium bowl, mash bananas with the bottom of a glass. They should almost be like a puree.
♦ Add honey and vanilla and stir.
♦ Add in the eggs and oil and stir until well combined.
♦ In a large bowl, mix together the almond flour, coconut flour, chocolate protein powder, baking soda and salt.
♦ Pour wet ingredients into flour mixture.
♦ Stir just until combined and stir in the chocolate chips and nuts as desired.
♦ Spoon batter into the muffin liners. Sprinkle on additional chocolate chips and nuts, as desired.
♦ Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
♦ Be careful not to confuse a melted chocolate chip with the batter!
♦ Let the muffins cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
♦ Place in an airtight container and store in the refrigerator for up to 5 days.