Prep. Preheat oven to 375 F and line a muffin pan with muffin liners.
Mix. In a medium bowl, stir together the dry ingredients. In a second medium bowl, combine the almond milk (1/4 cup), melted butter (2 tablespoons), eggs (2), and banana extract (1 1/2 teaspoon) with an electric mixer. Add the wet ingredients to the dry ingredients, and combine using the electric mixer, occasionally scraping down the sides, until everything is well incorporated. Stir in the chocolate chips (1/2 cup) using a rubber spatula.
Pour + Bake. Evenly distribute the batter into your prepared muffin pan. Sprinkle chocolate chips (1/2 cup) on top, and lightly press to adhere. Bake for 24-26 minutes. Enjoy!
Use fine-grained almond flour for the most "flour-like" texture. I've had the best results with Bob's Red Mill, Trader Joe's, or Costco brands.
I ONLY recommend using NOW Psyllium Husk Powder, as other brands will absorb liquid differently, and throw off the ratio of wet to dry. (They can also turn your baked goods blue-ish purple).
Swerve + Lakanto are equally as sweet as sugar and were used when measuring this recipe. If you're using a different brand Erythritol, know that it's 70% as sweet, so adjust accordingly.
Lily's chocolate chips (super inexpensive at Walmart!) are my go-to here.
Nutritional information is based on 1 muffin if you make 6 muffins from this recipe: