I recommend measuring the ingredients in grams on a kitchen scale.
Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.
Now add the wet ingredients and stir to combine. You can also use a hand mixer.
Finally, stir in the vegan chocolate chips.
Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin. It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).
Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Other flours: Buckwheat flour or millet flour works too. You can use regular all-purpose flour or spelt flour if you aren’t gluten-free.
Sweetener: Any granulated sweetener can be used. Some examples are coconut sugar, Erythritol, regular sugar, or date sugar. I used 1/3 cup, however, if you have a sweet tooth, I recommend using 1/2 cup.
Applesauce - You can use mashed banana instead.
Nut butter: You can use almond butter, cashew butter, peanut butter, or sunflower seed butter for a nut-free version. If you don't have nut butter, you could use oil instead. Please note that I never made this recipe with oil, however, I would suggest about 1/8 to 1/4 of a cup (please report back if you give it a try).
Recipe makes 7-8 muffins (depending on muffin size). Nutrition facts are for one muffin.