Preheat the oven to 350 F and line a 12-count muffin tin with cupcake liners or if you don't mind oil, spray each cavity with a non-stick spray. You can also use a silicone muffin tin like this. It doesn't require greasing or liners.
In a large bowl whisk together whole wheat flour, cacao powder, baking powder, salt and ½ cup of chocolate chips.
Add bananas into a medium bowl and mash them with a fork or cocktail muddler. Add almond butter, yogurt, vanilla extract and Maple syrup and give everything a nice whisk.
Make a well in the dry ingredients, then slowly pour wet ingredients into the center. Using a hand whisk gently mix the ingredients. Stop mixing when the batter is just barely combined. Don't overmix.
Spoon the batter evenly into each cup or liner filling each halfway full. Top each muffin with the remaining chocolate chips and bake for 25 minutes. You can check the doneness by inserting a toothpick in the center of a muffin. It should come out with fewer crumbs.
Remove muffins from the oven, let them cool for 10 minutes and then remove from the cavities.
FlourYou can substitute Whole Wheat Pastry Flour with a regular all-purpose flour or use a combo of ½ cup of all-purpose flour and ½ cup of whole wheat flour.BananasMake sure to measure out exactly 1 cup of mashed bananas. If your bananas are green or not ripe enough, pop them into 350 F oven and cook for 5-7 minutes.YogurtYou can use any plant-based yogurt or if you don't have it, you can substitute with ⅓ cup of any nut milk + 1 teaspoon of apple cider vinegar or lemon juice.Maple SyrupYou can replace it with coconut sugar if you like. If you do so, make sure to increase the yogurt amount to ½ cup.