Rich and decadent chocolate muffins made gluten and dairy free!
Preheat the oven to 350F and prepare a muffin tin with liners and then set it aside.
Place the eggs, coconut sugar, applesauce, almond milk, and vanilla into a mixing bowl and beat using a whisk until smooth. Add in the remaining dry ingredients (except the chopped chocolate) and stir until no dry spots remain and batter forms.
Fold in the chopped chocolate pieces and use a cookie scooper or ice cream scooper to fill the liners about 3/4 of the way. Bake the muffins for 18-20 minutes.
Let cool before serving. Store the muffins in an airtight container for up to 3 days.