Preheat oven to 350 degrees and place liners in a muffin pan. Set aside.
Combine avocado, bananas, maple syrup, almond milk, vanilla, and apple cider vinegar in the bowl of food processor and blend until smooth.
In another bowl combine flour, baking powder, and salt.
Add dry ingredients to wet and stir just to combine.
Gently fold in coconut and chocolate chips.
Scoop batter into muffin pans and sprinkle with additional coconut if desired.
Bake for 20-22 minutes or a toothpick inserted comes out clean and coconut topping is toasted.
