Preheat oven to 425F. Line a 12-count muffin pan with cupcake liners or grease.

Note: You want the wet ingredients to be room temperature. I simply sat the non-dairy milk, yogurt and applesauce on top of my oven while it preheated. Just make sure they aren't cold to the touch. 

Spoon and level the all purpose flour in to the measuring cup and add to a large bowl. Whisk in the organic cane sugar, cocoa powder, baking soda, baking powder and salt.

Stir in your chocolate chunks to the dry mixture and set aside. I enjoy mixing half dark chocolate and half semi-sweet to these muffins. 

Whisk together the room temperature apple sauce, unsweetened vegan yogurt, plant milk, olive oil and apple cider vinegar in a separate bowl.

Add the wet mixture in to the dry and mix until just combined. Be sure not to over-mix.

Divide the batter in to the muffin pan. It's about a heaping ¼ cup per muffin.

Bake at 425F for 5 minutes and then without opening the oven turn the heat down to 350F and continue to cook for 14-16 minutes or until a toothpick inserted comes out clean or the muffins bounce back when gently pressed. Be careful not over bake.

Let cool and enjoy!