Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the ripe mashed bananas, Greek yogurt, vanilla extract, eggs, and coconut palm sugar.
Add to the ingredients the melted coconut oil and cocoa powder. Whisk the ingredients until the cocoa powder is completely blended.
Stir in the unsweetened coconut milk.
On top of the wet ingredients add the flour, cinnamon, salt, and baking soda. Using a spatula slow mix all the ingredients together. Do not over-mix the batter.
Put aside 1/4 cup of the chocolate chips and then slowly stir the rest into the batter.
Spray a 12-cup muffin pan with cooking spray and then using a batter scoop fill the cups with batter. I use 2 scoops per cup. Sprinkle the muffins with chocolate chips.
Bake the muffins for 18-20 minutes.
Let the muffins cool for about 3-5 minutes in the pan and then remove from the pan and place onto a wire rack to finish cooling.