Preheat your oven to 350°. Line a muffin tin with liners or grease with non-stick cooking spray
In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.
In a blender, combine the coconut sugar (or maple syrup), coconut oil, eggs, vanilla extract, spinach, shredded carrot, cooked beets, ripe banana, and milk. Blend on high speed until the mixture is smooth and well combined.
Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the wet and dry ingredients together until just combined. Be careful not to overmix, as this can result in dense muffins. If desired fold in the mini chocolate chips until evenly distributed throughout the batter. If using the chocolate chips, save some for topping the muffins.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
