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Preheat the oven to 350F and prepare a muffin tin with liners or spray oil.
In a blender, combine the wet ingredients, including the banana, yogurt, carrots, zucchini, spinach, oil, plant-based milk, vanilla and maple syrup until smooth.
In a bowl, combine the dry ingredients, including the flour, baking powder, cocoa powder and a pinch of salt.
Pour the wet mixture into the dry and gently mix with a spatula until a batter is formed. Fold in the chocolate chips.
Disperse evenly into 9 muffin spaces, and bake for 20 minutes, until a toothpick can be inserted in the centre and comes out clean.