Preheat the oven to 350°F and line a muffin pan with 6 muffin liners.

In a medium mixing bowl, stir together the almond flour, cinnamon, baking soda and salt. Set aside.

In another medium mixing bowl, use the bottom of a drinking glass to smash the banana until it's very well mashed and very few lumps remain.

Stir in the egg, milk, vanilla, honey, and coconut oil.

Add the dry mixture to the wet and stir just until combined. Stir in 1/3 cup chocolate chips.

Divide the batter between the 6 liners, filling each about 3/4 full. Sprinkle the remaining 1/4 cup chocolate chips on top, if desired. You can alternatively add the chocolate chips right after turning them out onto a wire rack, like I did.

Bake for 18-21 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Immediately turn out to a wire rack to cool completely.

Once cool, refrigerate in an airtight container for up to 3 days.