Mash 3.5 over-ripe bananas (if frozen, defrost first) with 1/2 cup melted coconut oil. Whisk in 2 free range eggs until smooth. Then add 1/2 cup coconut sugar (finely ground) and 1/2 tsp vanilla powder. Mix again.
Next, sift 1.5 cups fine brown rice flour, 1/2 cup arrowroot starch, 2 tsp baking powder and 1 tsp baking soda over the bowl and stir to combine.
Chop up some dark chocolate, dried figs and walnuts (about 3/4 cup of all three combined). Add to batter and stir until evenly distributed.
Gently oil a 9-10 muffin tins** and pour the batter evenly into each.
Top with a sprinkle of mashed banana chips (or nuts or seeds) before baking if desired.
Bake for 30 minutes at 350 degrees.
Remove from oven. Allow to cool for ~5 minutes before running a skinny spatula or plastic knife around the muffins to free them from the tin. Allow to cool completely before removing.
** Note: you could fill all 12 muffin cups, but I prefer a hefty 'muffin top' on my muffins and feel that this recipe is perfect for ~9 muffins.