Preheat the oven to 350 F. Line a large muffin pan with paper liners. Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla and water and beat until smooth. Beat in the eggs.

In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.

Spoon the batter into the muffin liners until they are almost full. bake for 12 to 15 minutes, or until a tooth pick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes.

To store muffins: Place them in a zip-lock bag with 1 paper towel and remove as much air as possible; store in cool, dry place.