Step 1
Start by heating your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with some coconut oil. In a medium bowl, mix together the almond milk, coconut oil, mashed bananas, eggs, agave nectar, and vanilla extract until everything is nicely blended. In a larger bowl, combine the spelt flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin. Make a little well in the center of the dry ingredients and pour in the banana mixture all at once. Gently stir everything together until just combined—you want the batter to still be a bit lumpy. Spoon the batter into your muffin cups, filling them up. Pop the tin into the oven and bake for about 16 to 18 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 10 minutes before moving them to a wire rack to cool completely.
