Preheat your oven to 350°F and line a muffin tray with paper liners.

In a small bowl, whisk together the buckwheat flour, almond flour, baking powder, and salt until well combined.

In a separate large bowl, mix the brown sweetener, avocado oil, applesauce, and vanilla extract. Whisk until thoroughly combined.

Gradually add the oat milk and continue whisking to blend.

Incorporate the cocoa powder into the mixture and whisk until the batter is smooth.

Slowly fold the dry flour mixture into the wet ingredients, stirring until smooth. Let the batter rest for 2-3 minutes to allow the moisture to fully absorb—this step is essential for texture.

Gently fold in the chocolate chunks, reserving a few to sprinkle on top if desired.

Scoop the batter evenly into the prepared muffin cups.

Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for 15 minutes before serving.