Preheat the oven to 350 F and line a 12 section muffin tin with paper muffin liner and lightly grease to prevent sticking.

Add the banana to a bowl and mash until fully mashed. Add the egg, almond butter, coconut oil, maple syrup and vanilla extract. Stir well to combine.

Add the almond flour, arrowroot, cocoa powder, baking soda and cinnamon. Mix to combine to form a batter.

Fold in the chocolate chips, reserving some for topping. 

Fill the muffin liners 3/4ths of the way full, adding some chocolate chips on top.

Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted in the muffins comes out clean. 

Remove from the oven and carefully transfer to a cooling rack. Serve immediately or keep in the fridge for 2-3 days.