Preheat oven to 350°F. Line a mini muffin pan with paper liners. Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment beat oil, sugar, eggs, and vanilla until smooth and pale yellow in color. This can also be done with a hand mixer.

Mash bananas well and add them to the mixer. Mix to combine.

Add cake meal, potato starch, baking soda, and salt. Mix on low to combine.

Fill each baking cup almost to the top. These puff up nicely but do not bake the same as a traditional muffin.

Bake for 12 to 15 minutes until they are golden brown, spring back to the touch, and a toothpick inserted into the center comes out clean.

Allow to cool in the muffin pan before removing.

Once cool, spread with chocolate ganache.

Pour chocolate chips, vanilla, and salt into a heatproof bowl and set aside.

Heat coconut milk in a small saucepan until it simmers, but do not let it come to a boil. Stir often to keep coconut milk from burning. This can also be done in the microwave, by heating in 30-second intervals, stirring in between each round until very hot.

Pour hot coconut milk over chocolate chips. Allow chocolate chips to melt for a minute or two, then stir until chocolate is melted and smooth. Ganache can be used warm for dipping fruit, potato chips, or marshmallows.

Alternatively, cover the bowl with plastic wrap and allow ganache to cool to room temperature. It will firm up and become spreadable. Using an offset spatula or knife, spread some ganache on each banana muffin.

Store ganache in the fridge for up to 2 weeks. This ganache does not set up as hard as traditional ganache, so you may be able to use it straight from the fridge. If it becomes lumpy, warm it up a bit in the microwave or over a double boiler and stir until smooth. Allow to cool to room temperature.