Preheat & prep Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

Mix dry ingredients In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt until fully combined.

Whisk wet ingredients In a large bowl, whisk applesauce, maple syrup, and granulated sugar until smooth. Add the peanut butter and whisk again until it’s well blended. Then whisk in the egg and vanilla extract until the mixture is smooth and consistent.

Combine wet + dry Add the dry ingredients into the wet mixture gently using a spatula. Stir just a few times to start combining. Then, pour in the non-dairy milk and fold gently again—avoid overmixing to keep muffins light.

Add chips Fold in the dark chocolate chips (and peanut butter chips, if using) by hand until they are evenly distributed in the batter.

Portion batter Use a scoop (or large spoon) to divide the batter evenly into the prepared muffin tin. Fill each cup about 2/3 full so there’s room for rising.

Bake Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (or with just a few moist crumbs).

Cool Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.