1. Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin
liners. Set aside.
2. In a medium bowl, combine the banana, eggs, and almond butter
until well mixed. Add the remaining ingredients except the cocoa
powder. With half of the batter, fill 6 muffin liners 3/4 full. I use a
1/4 cup to measure for each. With the remaining muffin batter, add
the cocoa powder. Fill the remaining 6 muffin cups to 3/4 full with
the chocolate batter.
3. Bake for 15 minutes at 350F. Muffins will be firm a slightly
golden, but fluffy. Allow to cool for 10 minutes then remove from
the muffin pan to a wire rack.