Preheat the oven to 350 degrees. Line a 12 count muffin tin with foils or spray with cooking spray.

In a medium bowl, add the unsweetened applesauce, cane sugar, and avocado oil. Stir together. Add the dairy-free milk, apple cider vinegar, and carrot shreds. Stir together. Add the dairy-free chocolate chips and fold them into the batter.

Evenly fill the prepared muffin tin. Bake for 25-30 minutes or until golden brown on the edges. Remove from the oven and let cool completely before removing from the tin. Serve.