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Preheat your oven to 350°F and lightly grease or line a muffin tin.
In a blender, combine the eggs, banana, carrots, spinach, zucchini, avocado oil, milk, honey, and vanilla. Blend until completely smooth.
In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
Pour the blended wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
Divide the batter evenly between the prepared muffin cups and sprinkle a few extra chocolate chips on top if you’d like.
Bake for 20 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the muffins to cool for a few minutes before removing them from the pan.