3/4cupmini chocolate chips(plus a few extra to sprinkle on top)
Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
In a medium bowl, combine the eggs, banana, avocado, almond milk, sugar and vanilla. Use an immersion blender (or blender or mixer) to purée until smooth.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
Slowly stir the wet ingredients into the dry ingredients. Stir in the chocolate chips.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle a few additional chips on top. Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.