1. 1. Prepare Your Muffin Tin: Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or grease it well with dairy-free cooking spray. This prevents sticking and makes for easy cleanup.

2. 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

3. 3. Mix Wet Ingredients: In a separate medium bowl, combine the dairy-free milk, creamy peanut butter, unsweetened applesauce, vegetable oil, and vanilla extract. Whisk until smooth and well combined. The mixture might look a little thick due to the peanut butter.

4. 4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough muffins, especially with gluten-free flour. A few small lumps are perfectly fine.

5. 5. Fold in Chocolate Chips: Gently fold in the dairy-free chocolate chips until they are evenly distributed throughout the batter.

6. 6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. You can use an ice cream scoop for easy and consistent portioning.

7. 7. Bake Until Done: Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be set and lightly spring back when gently pressed.

8. 8. Cool Before Enjoying: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from sticking.