In a large bowl, mix the melted coconut oil, sugars, applesauce, vanilla extract, and ground flax seed.
Add the spelt flour, baking soda, salt, and non-dairy milk. Stir to combine.
Add the dairy free chocolate chips and stir again.
Fill the paper muffin cups two thirds full. Sprinkle a few more chocolate chips on top if you like.
Bake at 350 degrees F for 18-20 minutes. Allow to cool in the pan for a few minutes before removing.
Notes
Nutrition facts are for one muffin.Store these muffins in an airtight container - they should stay fresh for 3-4 days.You can freeze these muffins in a ziploc freezer bag for up to 3 months.If you can't have flax seed, you can leave it out.You can use all coconut sugar or date sugar if you prefer a natural sweetener.All-purpose flour will work in this recipe, as will whole wheat flour.