Preheat the oven to 350 F 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 chocolate pieces and use a cookie scooper and 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.
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