Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
Line a muffin tin with parchment paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the melted and cooled butter, eggs, and vanilla extract to the mashed bananas and whisk together.
In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, sea salt, and coconut sugar.
Gently fold the dry ingredients into the wet ingredients using a spatula.
If using chocolate chips, fold them into the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
