Preheat your oven to 375° F (190° C) and oil or line a muffin tin.
Put all of the dry ingredients (2 cups flour, 3/4 cup cocoa powder, 1 1/2 tsp baking powder,1/2 tsp baking soda, 1/2 tsp salt) in a large mixing bowl and give it a little stir.
Place 3 very ripe bananas and 1 1/4 cup of brown sugar in a medium bowl and mash with a fork.
Add 1/2 apple sauce, 1/3 cup plant-based milk, 1/3 cup oil, and 1 tsp vanilla to the mashed bananas and stir until it is all mixed well.
Pour the wet mixture into the dry mixture and stir until all of the flour is incorporated, but don't over stir.
Fill the greased muffin tins to the top with batter and top with a few more chocolate chips.
Bake at 375° F (190° C) for about 22 minutes for standard size muffins or 18 minutes for mini muffins or until a toothpick inserted in the middle comes out clean.
Notes
Use very ripe bananas. You have to use bananas that have brown spots or have turned completely brown. These bananas are softer and sweeter than green and yellow bananas.
Measure your ingredients carefully. Baking is a science and small variations in measurements can change the final outcome.
Spoon your flour into the measuring cup and level it off with the back of a butter knife. Don't scoop the flour out of the bag with a measuring cup. This will pack the flour down too much resulting in too much flour.
Don't over stir the batter. You just want to stir it enough so you don't see any dry flour. Over mixing it will cause it to be chewier.