Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.

In a large mixing bowl, whisk together the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the unsweetened applesauce, almond milk, honey (or maple syrup), and vanilla extract. Whisk until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined.

Fold in the dark chocolate chips.

Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, checking for doneness with a toothpick.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.