Start by mashing the ripe bananas in a medium bowl until smooth. Add in the maple syrup, melted coconut oil, almond butter, vanilla extract, and coconut sugar. Mix well until the wet mixture is completely combined and smooth in texture.
In a separate bowl, sift together the all-purpose flour, ground flax seeds, cinnamon, baking soda, baking powder, and salt. Stir gently to ensure even distribution of all dry elements. This helps the muffins rise well and prevents clumps.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Do not overmix—just stir until there are no flour pockets. Overmixing will make the muffins dense instead of fluffy and tender.
Once the batter is fully combined, fold in the chocolate chunks and chopped pecans. The chocolate melts into gooey pockets, and the nuts add a satisfying crunch to every bite. You can swap in walnuts or almonds if preferred.
Spoon the batter evenly into a muffin tin lined with paper cups or lightly greased. Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the tops turn golden and a toothpick comes out clean. Let them cool for 10 minutes before serving.