Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, applesauce, eggs, and sugar with a hand mixer until bananas are blended in well.
Mix in the cocoa, baking powder, and baking soda.
Measure the oats into a blender or food processor and pulse a few times until the oats become finer pieces.
Add the blended oats and flour to the mix and blend until everything is thoroughly mixed. Then stir in the chocolate chips (I like to reserve about 1/2 cup to sprinkle on the top of each muffin just before baking).
Use a 1/4 up measuring cup and measure it (slightly heaping) into regular size muffin tins that have been lined with cooking spray or baking liners. This makes 2 dozen muffins.
Bake for 20 to 25 minutes, they are ready when a toothpick in the center comes out without batter.
Cool for 5 to 10 minutes before removing from baking tin, then cool completely on the counter or a cooling rack. They can be refrigerated or frozen to last longer.