Heat the oven to 350°F (180°C), then line a 12-cup muffin pan with liners or grease the cups. Have the pan ready before mixing so the leaveners can go straight into the oven once the batter is combined.

Whisk the almond flour, baking powder, sea salt, and baking soda in a large bowl. Break up any almond flour clumps until the dry mixture looks even and fluffy.

Mash the ripe bananas in a medium bowl with a fork or potato masher until nearly smooth. A few small banana pieces are fine, but there should be no large firm chunks.

Stir the eggs, monk fruit, and vanilla into the mashed bananas until fully blended. The mixture should look glossy and uniform, with the egg no longer appearing in separate streaks.

Add the banana mixture to the almond flour mixture and stir just until no dry patches remain, then fold in half of the chocolate chips. Stop as soon as the thick batter comes together to keep the crumb tender.

Portion the batter among the prepared muffin cups and scatter the remaining chocolate chips over the tops. The cups should hold evenly divided mounds of batter with chips visible across the surface.

Bake for 20-22 minutes, then leave the muffins in the pan for 5 minutes before moving them to a wire rack. They are ready when puffed and golden brown, with a golden ring around the edges and centers that spring back lightly.