Preheat your oven to 350ºF and line a muffin pan with liners, spraying them with cooking spray.
In a medium bowl, combine all the dry ingredients. In a separate large bowl, whisk together the brown sugar and maple syrup, then add the mashed banana, eggs, and almond milk, mixing until well combined.
Transfer the dry ingredients to the wet mixture and stir until fully combined. Add melted coconut oil and mix again.
Fill each muffin well generously. We recommend filling them between 3/4 full and all the way to the top.
Bake at 350ºF for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Mash the banana on a plate with a fork before measuring it.
Chocolate chips can be substituted for chocolate chunks.
If the batter feels too thick, add a few more tablespoons of almond milk.
Avoid letting the batter sit too long after mixing the wet and dry ingredients to ensure the muffins rise properly.