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Preheat the oven to 375 degrees.
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If you are using a "chia" egg replacement, mix the chia seed and room temperature water in a small bowl, and set aside to gel until needed.
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In a large mixing bowl, mash the banana with a fork until mostly smooth.
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Whisk the vanilla and egg with the banana until completely combined.
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Stir in oil and milk to combine.
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Add sugar and keep on stirring.
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Incorporate the cocoa powder, and scrape sides of bowl down as needed.
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Add salt and baking soda, and then carefully fold in flour, until combined.
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Place paper muffin liners in the muffin tin, and fill with batter until about 3/4 full.
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Sprinkle with the chocolate chips as desired.
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Bake for approximately 15-17 minutes (if using a mini muffin tin, check muffins after 10-12 minutes), or until a toothpick inserted into the center of the muffins comes out clean.
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Cool in the muffin tin for 5 minutes, and then move to a baking rack.
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Serve, and enjoy!
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Store leftovers in an airtight container.