Preheat the oven to 350 degrees F. Grease or line a muffin tin (or use a silicone muffin pan) and set aside.
Stir together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine the mashed avocado with the almond milk in a blender. Blend on low to medium speed until smooth. Add the maple syrup, eggs, and vanilla extract to the blender. Blend again until smooth. Pour the wet ingredients into the bowl with the dry ones.
Stir the wet and dry ingredients together with a rubber spatula. Add the mini chocolate chips, and stir to incorporate them into the batter. Fill the muffin tin with the batter (each cup should be about ¾ full). I like to top each muffin with a few more chocolate chips before putting them in the oven.
Bake for 25 to 27 minutes until a toothpick inserted in one of the muffins in the center of the pan comes out clean. Let the muffins cool for a few minutes before enjoying.
If you don't have a blender, you can whisk the wet ingredients together by hand. I recommend thoroughly mashing the avocado and whisking it with the almond milk before adding the other ingredients. Try to get the wet ingredients as smooth as possible.
If you need these to be gluten free, I suspect that gluten free all purpose flour would work well in this recipe.
The muffins can be stored in an airtight container on the counter or in the fridge for 3 to 5 days.
To freeze the muffins, wrap each one in plastic wrap before placing in a freezer-safe bag or container. Store in the freezer for up to 3 months. Thaw in the fridge or on the counter.