Begin by preheating your oven to 350 degrees. Line a muffin tin with baking cups and set aside.
In a large mixing bowl, mash the bananas with a fork. Add in the applesauce, baking powder, baking soda, vanilla, salt, and maple syrup. Stir well.
If you are making your own oat flour, pour one heaping cup of rolled oats into your blender and whiz it up until it forms a flour. Pour the oat flour, almond flour, and cocoa powder, into a small bowl and whisk to break up any lumps.
Pour the flour mixture into the wet ingredients and stir until combined.
Fill the baking cups with batter, about 3/4 full. Mine usually makes about 10 muffins, depending on how much I fill them. Top with more chocolate chips.
Bake for 26 minutes. Allow the muffins to rest in the pan for 10 minutes before removing them and placing them on a cooling rack.
Store any leftover muffins at room temperature, in an airtight container. Enjoy for breakfast, snack, or dessert!