Preheat the Oven to 450F
Put cupcake liners into 12 spots in your muffin pans. I have one that is 12 already, so I only had to use one pan.
In a large bowl, combine the dry ingredients. Flour, chocolate chips, baking soda, and powder, cinnamon, and salt.
In a medium sized bowl, melt the coconut oil in 30 second increments in the microwave.
Add the maple syrup, eggs, milk, and applesauce
Mix the wet ingredients into the dry slowly, stirring until completely combined.
Fill the cupcake liners, dividing the batter equally between them.
Bake for 10 minutes, then turn the oven down to 400F for the last 10 minutes of baking. This gives you the crispy top, and soft insides.
Allow them to cool completely in the muffin pans. You can eat them right away, they'll just probably stick to the cupcake liners. At least that's what happened to me.
Store in an airtight container on the counter for a few days, the put them in the fridge for up to a week and a half. Or throw them in the freezer, until you want to pull one out. Pop it in the microwave for 30 seconds, for a nice fresh, warm dessert, snack, or breakfast!!