Preheat oven to 375 degrees
In a small mixing bowl, combine the warm water and flaxseeds. Set aside.
Sift together the coconut flour, baking soda, and sea salt together. Set aside.
In a large mixing bowl, mash the bananas with a fork or potato masher until they are smooth. Mix in the almond butter, agave, vanilla, and flaxseeds. Gradually add in almond milk.
Slowly add in the flour mixture and combine well. Mix the cocoa powder into the bowl.
Fold in the chocolate chips.
Fill a muffin pan with liners and add about 1/2 cup of batter to each slot.
Bake 20-24 minutes (until toothpick comes out clean.)
allow 20-minutes for cooling.
Best stored in refrigerator!
Per Muffin: 180 Calories, 27g Carbs, 8g Fat, 5g Protein, 9g Sugar, 5g Fiber