Chunky Monkey Muffins

2 ripe bananas

1 cup pitted dates

½ cup almond butter

½ cup coconut flour

¼ cup coconut oil, melted

¼ cup palm shortening

2 tablespoons cocoa powder

2 teaspoons baking soda

1 tablespoon vanilla extract

½ teaspoon salt

½ cup dark chocolate chips

½ cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Puree bananas and dates in a food processor until smooth. Add almond butter, coconut flour, coconut oil, palm shortening, cocoa powder, baking soda, vanilla extract, and salt. Pulse to make a thick batter, scraping sides to fully incorporate ingredients.

Spoon batter into prepared muffin cups, filling them 2/3 full. Toss chocolate chips and walnuts together in a small bowl, then sprinkle on top of each muffin, pressing them gently into tops.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.