Preheat oven to 425°F

Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

In a medium bowl, mash the bananas up using a fork. Once mashed, whisk in the honey, egg, coconut oil, and vanilla extract until combined.

On the top of the wet, add the flour, cocoa powder, baking powder, baking soda, and salt together. Fold everything until everything is combined. Fold in the chocolate chips, reserving some for the tops of the warm muffins.

Scoop the batter evenly into each cup or liner, filling each all the way to the top.

Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F the whole time.)

Press any remaining chocolate chips into the tops of the warm muffins. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm or at room temp