Chocolate chip muffins (paleo and vegan)

My banana and carrot muffins were such a hit, that I decided to convert them into a chocolate muffin for another tasty snack option. These have since taken over in my kitchen, and I am making the chocolate ones more often than the banana and carrot option. The recipe is paleo and vegan being gluten-free, egg-free and dairy-free.

Ingredients for approx. 12 muffins:
4 or 5 medium-size ripe bananas, mashed
45 ml good quality cocoa powder
1/4 cup coconut cream or coconut milk
1/4 cup coconut oil (melted)
60ml coconut sugar (or other sugar substitute of your choice)
45ml nut butter (any nut butter will do, including coconut butter. I used homemade almond butter)
30ml psyllium husks
80ml coconut flour
5ml teaspoon bicarbonate of soda
5ml apple cider vinegar
2ml sea salt
Optional: a small handful of dark chocolate chips

Preheat the oven to 180'C.

I have found that the easiest and quickest way to make these muffins is in a food processor. Put all of the ingredients together in the food processor except for the bicarbonate of soda and the chocolate chips if you are using them. Blend the whole lot together until a smooth chocolatey mixture forms. You don't want to overbeat the mixture once the bicarb is added, so save this until last to prevent the muffins from flopping. when the mixture looks uniform and smooth, add the bicarb and the chocolate chips. Mix together for as short a time as possible, whilst still making sure that everything is evenly combined. 

Grease a muffin tray, and spoon the mixture into the muffin casings about half way.

Bake at 180'C for about 20 minutes, or until they are cooked through and a skewer comes out clean.

Allow the muffins to cool before serving them.