Use very ripe bananas with brown spots for maximum sweetness and moisture, which compensates for the lack of flour and reduces the need for added sugars.

Bring eggs and almond butter to room temperature before mixing to ensure proper emulsification and create a lighter, fluffier crumb texture without gluten.

Fold ingredients together gently until just combined; overmixing develops too much structure without flour as a binder, resulting in dense, tough muffins instead of tender ones.

Freeze your dark chocolate chips for 15 minutes before folding them in to prevent melting into the batter and ensure intact chocolate pockets throughout each muffin.

Remove muffins when a toothpick shows a few moist crumbs rather than complete cleanliness; they'll continue cooking as they cool and stay tender all week long.