1. Thaw peeled, frozen bananas. I do this by placing the peeled frozen bananas in a large measuring cup, and microwaving in 30 second to 1 minute increments until thawed. It is ok if the banana gets a little warm. Mash using a fork or potato masher.

2. Place dates (inspect and remove any pits) Greek yogurt, and apple cider vinegar (if using) in a food processor or powerful blender (I use my Ninja single serve container) and blend until dates are in small pieces.

3. In a large bowl, beat the eggs (with a fork is fine).

4. (if soaking) To the bowl with the eggs, add the mashed bananas, date puree, flour, and cocoa powder. Mix well. If using, add coconut and chocolate chips. Cover and let sit at room temperature about 12 hours. Immediately before baking, add salt, baking powder, and stevia, and mix well.

5. (if not soaking) To the bowl with the eggs, add the mashed bananas, date puree, flour, cocoa powder, salt, baking powder, and stevia. Mix well. If using, add coconut and chocolate chips.

6. Heat oven to 350°Fahrenheit (177°Celsius)

7. Grease 20 regular size muffin containers. Fill muffin containers about 2/3 full (I use an ice cream scoop).

8. Bake about 16 minutes, or until the top springs back when gently pressed.

9. Allow to cook at least 10 minutes, then begin to devour!