Set oven to 350F.
Peel the ripe bananas and mash them up with a fork in a large bowl.
Add ripe avocado to the banana and mash together.
Beat in two eggs, then add the rest of the wet ingredients. Mix together and set aside.
In a separate bowl, mix together all of the dry ingredients, then slowly add to the bowl of wet ingredients. Gently fold everything together using a spatula.
Spray a mini muffin pan with baking spray, then add about a tablespoon of the mixture to each one. Top them off with 2 chocolate chunks and a pinch shaved almonds. Garnish with a pinch of sea salt on top.
Bake in the oven for 25 minutes or until you can pierce them with a toothpick and it comes out clean.
Let them slightly cool, then remove them from the muffin pan and place on a cooling rack or a plate to finish cooling. Store in an airtight container or sealable bag.