Preheat oven to 350F°

Line muffin pans with mini-muffin baking cups (or if using donut pan - lightly oil)

Add bananas, alnond butter, and honey to a large mixing bowl or stand mixer bowl

Mix on medium-high speed for a minute until well-blended

Add eggs, vanilla, and melted cacoa butter

Mix on high speed for another minute

Add coconut flour, cocoa powder, baking soda and salt to mixture

Mix on medium speed for a minture until all ingredients are blended

Stir in chopped walnuts if using

Scoop batter into muffin cups until they are about ⅔ full

Bake for 15 - 20 minutes until toothpick inserted in middle comes out clean (add 5 - 10 minutes more if using donut pans)

Cool in pan on wire rack for 10 minutes

Remove from pan and cool on wire rack the rest of the way - about 30 minutes

Store in refrigerator for up to 4 days and in freezer for up to a month