Gluten-free chocolate - banana muffins

Muffins can be done in an instant. Delicious, moist, soft and sweet. Without addition of white flour and table sugar.

Ingredients for a dozen muffins:

• 4 eggs
• 3 tablespoons honey or agave syrup
• 1 teaspoon vanilla extract
• 2 tablespoons of coconut oil
• 1/2 teaspoon apple cider vinegar
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 very large, very ripe bananas - bananas are the best of a large number of brown spots
• 1/4 cup almond milk - may be replaced by rice , soy and even ordinary
• 1/4 cup cacao nibs - you can substitute chopped chocolate into small pieces

Ingredients for the  honey-and-nut topping:

• 1/4 cup chopped nuts - I've used pecans
• 2 - 3 tablespoons honey
• 1 teaspoon cinnamon
• 2 teaspoons cacao nibs - you can replace the chopped chocolate

Method of preparation:

• Add honey, coconut, vanilla in a bowl and process it with an electric mixer until all the ingredients are combined well.
• Next, add the eggs, cider vinegar and mix again until you get smooth paste.
• In another bowl, mix flour, coconut and almond flour, cinnamon, baking soda and salt.
• Add dry ingredients to wet and mix everything thoroughly.
• In a medium bowl, crush the bananas into a pulp with a fork, add milk, stir, pour into the paste you've done in the previous steps and mix again.
• Prepare the honey-and-nut topping by mixing all ingredients.
• Transfer the dough into molds and sprinkle with honey-and-nut topping.
• Bake in a preheated oven at 180 degrees for about 20 minutes .