Preheat oven to 350 degrees F and grease a 6-cup jumbo muffin tin well.
In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt.
In a separate mixing bowl, whisk together eggs (check for shells!), monkfruit, espresso powder, mashed banana, avocado oil and vanilla.
Add wet ingredients to dry and stir until creamy and combined. Fold in ½ cup chocolate chips.
Evenly scoop batter into muffin tins, approximately ½ cup per muffin. Give a gentle shake to make sure batter is evenly distributed, then add a few chocolate chips on top of each.
Bake for 25 - 28 minutes, until a toothpick comes out mostly clean but has a bit of batter.
Cool in the tin for 10 minutes, then run a butter knife around the edges to loosen. Gently lift onto a cooling rack and cool another 15-20 minutes before enjoying.
Once completely cooled, leftovers will keep tightly sealed at room temperature up to three days or frozen 4 months.