Preheat your oven to 350°F (175°C). This is a crucial step to ensure your muffins bake evenly.
Line a muffin tin with parchment liners or grease it lightly with cooking spray. This will prevent the muffins from sticking.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, applesauce, water, and white vinegar. Whisk these ingredients together until well combined.
In another bowl, sift together the all-purpose flour, baking cocoa, baking soda, and salt. This will help to aerate the flour and ensure an even distribution of the dry ingredients.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix, as this can lead to dense muffins.
Gently fold in 3/4 cup of the semi-sweet chocolate chips into the batter. Reserve the remaining chocolate chips for topping the muffins.
Evenly distribute the batter among the muffin cups, filling each about 2/3 full. Sprinkle the remaining chocolate chips on top for an extra chocolatey touch.
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about five minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
