Preheat oven to 350° F (175° C).

Line a mini loaf or Twinkie pan with 8 liners or grease each muffin indent with oil.

Add almond flour, coconut flour, salt, soda and baking powder to a small sized bowl and use a wire whisk to mix together. If you like extra mini chocolate chips, you can mix some into the dry ingredients.

In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, yogurt, almond milk, coconut oil and vanilla extract and whisk until combined.

Fold the wet mixture into the dry mixture.

Fold in chocolate chunks and sesame oil.

Divide the batter among the 8 mini loaves and top with the mini chocolate chips.

Place muffin tin in oven and bake for about 18-22 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when the loaves are ready).

Remove the mini loaves from the oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.