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Heat the oven to 350℉ (176C) degrees. Line a standard muffin tin with paper liners or grease well with oil spray.
Drain the black beans in a colander and run under cold water until very well rinsed. Shake off excess water then pour the beans onto a clean kitchen towel.
Add the beans to a blender with the eggs, oil, applesauce, milk, maple syrup, and vanilla. Blend for at least 30 seconds or until the beans are fully blended.
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
Pour the contents of the blender over the dry ingredients and mix until mostly combined. Add the chocolate chips and then mix until everything is just combined.
Divide the batter into the muffin cups then top with a few more chocolate chips if you’d like.
Bake muffins 18 to 20 minutes or until the muffins have an internal temperature of 200℉.
Allow muffins to cool for at least 15 minutes before enjoying. Once fully cooled, store the muffins in the refrigerator for 5 days. Individually wrapped, muffins can be frozen for up to 2 months.