Preheat oven to 350* and line a muffin tin with liners.
In a large bowl, combine mashed banana, sugar, canola oil, non-dairy milk and vanilla. Whisk well.
1 ½ Cup Mashed Overripe Banana, ½ Cup Granulated Sugar, ⅓ Cup Canola Oil, ⅓ Cup Non-Dairy Milk, 1 teaspoon Vanilla
Into the wet ingredients, add the flour, cocoa powder, baking powder, baking soda and salt. Whisk until the batter is just combined.
1 Cup All-Purpose Flour, ½ Cup Dutch-Processed Cocoa Powder, sifted, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
Add ½ cup of chocolate chips into the batter and use a rubber spatula to fold them in.
¾ Cup Dairy-Free Chocolate Chips, divided
Spoon batter into lined cupcake pan, filling each approximately ¾ of the way full. Then top with additional chocolate chips.
Bake in a 350* oven for 32-35 minutes, turning the muffins halfway through baking. To tell if the muffins are done, gently press the center top of one of the muffins and if it springs back, they are done!