Preheat the oven to 350°F and line the muffin tin with liners, alternating between cavities.
In a bowl, whisk together mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract, and instant coffee until well combined.
Add all-purpose flour, baking soda, and salt. Mix until nearly combined.
Fold in the chocolate chips until evenly distributed.
Spoon the batter into every other muffin cavity and top with additional chocolate chips and coffee beans if desired.
Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly, then enjoy these delectable muffins!