Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. Set aside.

In a small bowl combine the flax meal and hot water. Stir. Set aside for 2 minutes to thicken.

On a plate, mash the 2 bananas with a fork. Add the baking soda to the mashed bananas and stir together.

In a large mixing bowl combine the mashed bananas, thickened flax meal, avocado oil, and honey. Stir well.

Add the cassava flour, cocoa powder, sea salt and baking powder. Stir well.  

Fold in the the coconut shreds and chocolate chips. 

Scoop batter evenly into the prepared the muffin tin. Bake in the oven for 20 minutes. 

Remove from oven. Let cool. 

In a small saucepan, melt the sunflower seed butter (or peanut butter if substituting) and coconut oil over low heat, stirring constantly. 

Once melted, remove from stove and drizzle over each muffin bite.