Preheat oven to 355 degrees F (180 degrees C).
In a large bowl, mash Banana (2) with the Salt (1/2 teaspoon). Add Egg (2), Coconut Oil (2 tablespoon), Apple Sauce (1/3 cup), Vanilla Extract (1 teaspoon), and Almond Butter (1/4 cup). Whisk until all the ingredients are combined.
Fold in the Gluten-Free Oat Flour (2/3 cup), Almond Flour (2/3 cup), Ground Cinnamon (1/4 teaspoon), and Baking Powder (1 teaspoon).
Gently fold in the Dark Chocolate Chips (1/2 cup) to the batter.
Fill 2/3 of the muffin cups with the batter. Add on top a slice of fresh banana if you fancy
Bake the preheated oven for about 22-25 minutes. Remove from the oven and let your muffins cool down on a wire rack.
Serve immediately. Store extras under a glass bowl for 2 to 3 days, or in your fridge for up to 5 days.