Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
In a medium bowl, stir together mashed bananas, coconut oil, almond milk, and vanilla extra. Add the banana mixture to the dry ingredients and stir until combined. Stir in 1/2 cup of the mini chocolate chips.
Spoon batter into prepared muffin cups. Sprinkle remaining mini chocolate chips over the tops of each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving. Enjoy!
If you need the muffins to be vegan, make sure you use vegan chocolate chips. If you need the muffins to be gluten-free you can use all-purpose gluten-free flout. The muffins freeze well! To reheat, place frozen muffins in microwave for 20-30 seconds.