Preheat your oven to 350°F. Grease muffin tin.
In a small cup, mix together the flaxseed meal and water. Let sit for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup), and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.
Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in ½ cup of the chocolate chips.
Pour batter into prepared muffin tin. Sprinkle the remaining ¼ cup of chocolate chips over the top of each muffin. Bake for 45 minutes.
Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.