Preheat oven to 375.
Line a muffin tin with liners or spray the cavities well so the muffins don’t stick.
Next, in a blender, add the bananas, almond butter, eggs and maple syrup. Pulse for about 30 seconds or until the mixture is smooth.
Next, add the coconut flour, baking powder, and coconut sugar. Pulse for another 30 seconds until incorporated.
Pour the batter into a medium bowl, and gently fold in 1/2 cup of the strawberries and 1/4 cup of the chocolate chips.
Then, fill each muffin cavity with batter about 3/4 way to the top.
Add remaining strawberries and chocolate chips to the top of each muffin and sprinkle with the shredded coconut.
Bake for 20-22 minutes or until a toothpick comes out clean.