Preheat oven to 350 degrees F. Spray 12 cup muffin tin with olive oil cooking spray & set aside.
In a medium mixing bowl, combine flour, baking soda, cinnamon, flax seed and salt.
In a small mixing bowl, whisk together bananas, almond milk, egg, yogurt (or sour cream), olive oil, honey, and vanilla extract (or maple syrup). Whisk until well combined & then stir into flour mixture.
Stir flour and yogurt mixture until well combined. Fold in 1/3 cup of chocolate chips.
Divide batter evenly into muffin tin & top with remaining 1/4 cup chocolate chips, sprinkling a few onto of each muffin batter. Place in preheated oven and bake for 20-22 minutes.
Allow muffins to cool for 5-10 minutes in muffin tin. Then remove and cool on a baking rack. Devour immediately or store in a sealed container once cooled.