Preheat oven to 350 degrees.
In a stand mixer or food processor, add in bananas and mix well until they are mashed and liquidy.
Add in eggs and mix again until eggs are beaten in with the bananas.
Add maple syrup, vanilla, and avocado oil. Mix well.
Add in cinnamon, coffee grinds, baking soda and gluten free oat flour. Mix well until dough is formed. Fold in half of the chocolate chips.
Grease 2 donut pans (12 vessels total) with non-stick spray.
Evenly distribute batter among the donut pans. Shake to allow the batter to even out. If you are adding coconut sugar for sprinkling, do that now.
Bake for 15 minutes. Let cool and remove from pans.
While donuts are cooling, melt the second half of chocolate chips in a microwave-safe bowl. Microwave for 30 seconds at a time on medium-high. Mix in between with a spoon and repeat until fully melted/ liquidy. Be careful not to burn the chocolate.
Drizzle the chocolate on top of the donuts or spread as icing on top. Enjoy while chocolate is melted or let it cool / harden. Both are delicious!
Store in the fridge for 2-3 days or freeze for 2 weeks.