Preheat your oven to 350°F (175°C) to ensure even baking.
Line a muffin tin with paper liners or grease it to prevent sticking.
In a large bowl, whisk together the eggs, mashed banana, mashed avocado, chocolate-almond milk, coconut sugar, and vanilla extract until smooth.
In another bowl, mix together the flour, cocoa powder, baking powder, and sea salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Fold in the mini chocolate chips, reserving some for topping.
Spoon the batter into the muffin tin, filling each cup about 2/3 full and sprinkle reserved chocolate chips on top.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a cooling rack.
