Preheat oven to 400F. For medium-sized muffins, line pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins line or grease only 10 wells of a muffin pan.
In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Add the plant-based milk, applesauce, apple cider vinegar, and vanilla, and stir until just combined. Don't over mix! Gently fold in the chocolate chips.
For larger muffins, divide the batter evenly among the 10 wells of the prepared muffin pan. For small, divide into 12. Bake 20 to 25 minutes or until the muffins have cracks on the top. Test for doneness at 15 minutes.*12 muffins may take 20 minutes whereas 10 muffins may take 25 minutes. *If testing with a toothpick, you may touch melted chocolate chis. Instead, touch lightly with your finger and if they bounce back, they're probably done.
* Nutrition label is for 1 regular muffin with salt but without chocolate chips. The recipe makes 10 larger muffins or 12 regular muffins. 150 calories in 1 larger muffin vs 125 in the "regular" muffin size.* You can make your own oat flour using old-fashion oats blended in a blender for a few seconds.* Lakanto Monkfruit Sugar Substitute* Substitute cacao nibs for mini vegan chocolate chips if you don't want sugar or oil