Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or grease well with coconut oil. In a food processor or blender, combine banana, egg, honey and almond butter until smooth and consistent.
Add cacao powder, sea salt, vanilla extract and blend for 30 more seconds.
Add baking soda and pulse just enough to combine into the mixture but don't overmix. Stir in chocolate chips.
Pour batter into prepared muffin pan. Bake for 13-16 minutes or until toothpick comes out clean.
Keep muffins in an airtight container for up to 5 days at room temperature or refrigerator.
To reduce the flavor of banana, look for one with less brown spots.
You may use sugar free chocolate chips such as Lily's to keep the carb count lower.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.