Preheat oven to 350°. Grease mini muffin tin with coconut oil.
Whisk together flour, cocoa powder,baking powder, baking soda and salt in a large bowl.
Stir together mashed banana, coconut oil, maple syrup and milk in medium bowl. Add contents into large bowl and stir until thoroughly mixed. Fold in chocolate chips.
Fill muffin cups to about 80% with batter. Bake for 10 minutes.
Let cool before removing from muffin tin. Enjoy fresh or store in airtight container for 3-4 days.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/11/07/vegan-gluten-free-double-chocolate-muffins/