In a medium bowl, whisk the flour, baking powder, cinnamon and salt together.
In a large bowl, mix the non-dairy milk, applesauce, sugar, melted coconut oil, and vanilla together.
Pour dry ingredients into the wet ingredients and mix well to combine.
Fold mini chocolate chips into the batter.
Divide batter evenly between the 24 muffins cups.
If using, sprinkle mini chocolate chips on top of each muffin.
Bake for 8-10 minutes
Remove muffins from the oven and cool for 3 minutes in the muffin pan.
After time has passed, remove muffins from the muffin pan and place them on a cooling rack.
Notes
Please read all of the info above and below before making this recipe to ensure success. Watching the video in this post will also be helpful so you can see them being made.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill with the red label, not the blue! Click that link to see the correct one), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, the one mentioned above for best results.
Make sure your dairy-free milk is at room temperature or it will make the coconut oil become solid.
Any neutral flavoured oil can be used in this recipe instead of coconut oil.
Coconut sugar can be used in this recipe instead of granulated, your muffins will just turn out darker in colour than the muffins in the pictures above.
Nutrition info listed below is for 1 of 24 chocolate chip mini muffins without extra chocolate chips sprinkled on top. This info is to only be used as a rough guide. Click here for more info on how nutrition info on this website is determined.