Preheat oven to 350 degrees. Line a 12-cup muffin pan with unbleached parchment liners.
In a large bowl, whisk together almond flour, cocoa powder, baking soda, salt and 2 Tablespoons chia seeds. Add dates and break up pieces so they don’t stick together.
In a blender, combine coconut oil, yogurt, maple syrup, eggs, and vanilla.
Pour wet mixture into bowl with dry ingredients and stir until just combined. Fold in mashed bananas.
Divide the batter into the prepared pan. (An ice cream scoop makes this job easy.) Bake for about 30-35 minutes or until a toothpick inserted into a muffin comes out clean.