Preheat oven to 375 degrees F (190 C) and line 9-10 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners (I prefer these, as they don’t stick to the muffins).
Prepare flax eggs bymixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.
Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10 // amount as original recipe is written // adjust if altering batch size), and top with a few more chocolate chips (optional).
Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.
Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.