Preheat your oven to 350°F (175°C).

Line a large bakery-style muffin tin with cupcake liners or lightly grease it.

In a small bowl, mix the ground flax seed with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.

In a large bowl, whisk together oat flour, gluten-free flour, baking soda, baking powder, cacao powder, and orange zest.

Stir in the vegan mini chocolate chips to prevent them from sinking while baking.

In a separate bowl, combine the vegan yogurt, date syrup, fresh orange juice, vanilla extract, soy milk, apple cider vinegar, and applesauce.

Stir in the flax egg once it has thickened.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to ensure a fluffy texture.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy as a snack or dessert!