Preheat oven to *350. Line 2 mini muffin pans with muffin liners. In a large bowl combine the almond butter and honey. In a food processor or blender combine the eggs, bananas, vanilla, cocoa powder, and avocados to form a mousse-like consistency. Add the baking powder and baking soda. Fold the avocado mixture into the almond butter mixture.
Fill the muffin cups ⅔ full with batter. Bake for 12-15 minutes or until the edges are firming and centers are cooked through. Cool completely before serving. Store in an airtight container in the refrigerator.
Recipe by: Simply Gluten Free Magazine (July/August 2015 Edition)