Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large mixing bowl, combine the mashed avocado, eggs, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to denser muffins.

Fold in the chocolate chips, followed by the milk to achieve the desired batter consistency; it should be thick but pourable.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.