Preheat the oven to 350°F (176C) and grease and flour or line a muffin tin with liners
In a large mixing bowl whisk the flour, baking powder, salt, cocoa powder, and sugar together until well blended and the cocoa is evenly distributed.
Add the apple sauce, vanilla, coconut oil, and non-dairy milk and stir until just combined. Don’t overdo it or the batter will get tough. Gently fold in the banana and chocolate chips until evenly combined.
Spoon the batter into the muffin tins until ¾ of the way full. Bake for approximately 20 minutes or until the tops are puffy and cracked and they spring back when gently pressed.
Cool on a wire rack for five minutes and then remove the muffins from the tin and cool on the rack until they’re cool enough to eat.
Store in an airtight container for up to two days or freeze for up to a month.