Preheat oven to 350 °F.
In a medium bowl, mash bananas well.
Add egg, and vanilla, and stir to combine. Add oil, yogurt and sugar and stir to incorporate.
In a separate bowl, mix flour, salt and baking soda.
Slowly transfer the dry ingredients into the bowl with wet ingredients and stir to combine.
Fold in coconut and chocolate chips.
Pour batter evenly into muffin tin that has been well greased or lined with muffin cups (I also spray my muffin liners with a spritz of oil. This really helps keep the muffins from sticking too much to the liners). Add extra chocolate chips if desired on top.
Bake for about 18-20 minutes or until a toothpick comes up clean out of the center of the muffins.
Cool for 10 minutes before serving. Store in an airtight container for 3-4 days.