Pre-heat oven to 350ºF/180ºC. Line muffin pan with unbleached cupcake liners.
In a large mixing bowl, add the dry ingredients: flours, raw cacao powder, baking soda, baking powder and sea salt. Mix thoroughly.
In another bowl, mash the peeled banana. Add the wet ingredients: coconut oil, raw honey or maple syrup, vanilla extract, lemon juice or apple cider vinegar, and water. Mix well.
Slowly stir the wet ingredients into the dry ingredients until thoroughly mixed.
Fold in the chocolate chips.
Scoop the mixture into the muffin pan, distributing evenly.
Place pan into the pre-heated oven. Bake for 22-25 minutes. For mini-muffins, bake for 15 minutes.
When time is up, remove pan from oven and let cool.
Notes
Makes 32 mini-muffins.
To make this dairy-free, use dairy-free chocolate chips.