Pre-heat the over to 350°F. Place muffin liners in a muffin pan for 9 muffins and set aside.
In a large bowl, whisk together the Nature's Eats almond flour, coconut flour, agave, matcha green tea powder, brown sugar, egg, vanilla, almond milk, oil, banana, and agave until mostly smooth.
Using a large spoon, scoop batter into each muffin cup until approximately ¾ full. Bake in oven for 20-25 minutes or until you can poke cleanly with a toothpick.
Melt the chocolate and coconut oil on the stove using low heat. Alternatively, you can heat the chocolate in the microwave at 30-second intervals until melted. Spread melted chocolate on top of each muffin and garnish with Nature's Eats Pistachios.
Allow muffins to cool before serving. Can be stored in an air tight container for 3 days. You can also freeze them for up to a month.