Preheat the oven to 350 degrees. Oil a mini muffin tin or line it with paper liners.
In a medium sized bowl, mash the very ripe banana.
Add the spelt flour, baking soda, salt, and water and stir together.
Add the mini chocolate chips, and stir.
Spoon the batter into the prepared pan. Sprinkle more chocolate chips on top if desired.
Nutrition facts are for one muffin.
Store this mini muffins in an airtight container or a ziploc bag. They should stay fresh for 3-4 days.
You can store the muffins in the freezer for up to three months in a freezer bag.