Pre-heat oven to 375* and line a muffin tin with 15 wrappers.

Mix all dry ingredients (except sweeteners and chocolate-chips) in a large bowl.

In another bowl add your melted coconut oil, sweeteners, eggs & vanilla extract, whisk well until smooth.

Add your bowl of wet ingredients to the dry ingredients as well as your sour cream and milk/vinegar mixture.

Mix well until a thick wet dough forms.

Fold in your chocolate-chips, then using a muffin scoop, evenly disperse the batter between the 15 muffin cups.

Bake at 375* for 10min then reduce the temperature to 350* and bake for ~another 5-7min or until a toothpick ALMOST comes out clean (it's okay if there's a little batter, the muffins should be quiet "fudgey" in the centre).

Let the muffins cool slightly before removing them from the pan. Let them sit on a wire rack to finish cooling completely.

Store in an airtight container on the counter or freeze in an airtight container/ziplock for a future snack! Enjoy your Keto Chocolate Banana Muffins!