Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the banana eggs, juice pulp, vanilla extract, olive oil, maple syrup, milk, and hot water until well combined.
Add the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt to the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined and a batter forms. Do not overmix.
Fold in the dark chocolate chunks. Reserve a few for sprinkling on top.
Use an ice cream scoop or spoon to evenly distribute the batter into the prepared muffin tin. Sprinkle some dark chocolate chips on top.
Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center of a muffin comes out fairly clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
