Preheat oven to 350°F.
Combine almond milk and spinach in a high powered blender and blend until smooth.
Add bananas and pulse until broken down and smooth with some lumps.
Transfer "smoothie" to a medium mixing bowl.
Add egg and stir to lightly whisk.
Add sugar, vanilla, coconut oil and Greek yogurt and stir to combine.
In a small bowl, combine flour, baking soda, sea salt and cacao and stir to combine.
Slowly add dry ingredients to wet ingredients and stir to fold in.
Line a 12 muffin pan with muffin liners and spoon batter into each.
Add chocolate chips to the tops of each muffin.
Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
Cool for several minutes before serving.
Store in an airtight container for up to 3-5 days.