Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners and spray the inside of your muffin liners with non-stick cooking spray to prevent the muffins from sticking. You can also use a silicone or regular muffin tin with non-stick cooking spray.

Next, prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Stir well and let the mixture sit for about 5 minutes until it becomes gel-like. This mixture will act as a vegan binding agent, similar to eggs.

In a large mixing bowl, whisk together 1/2 cup of canola, vegetable, or avocado oil, 2/3 cup of creamy peanut butter, 3/4 cup of packed brown sugar (or 1 cup for a sweeter muffin), and the prepared flax eggs until the mixture is well combined and smooth, creating a creamy, rich base for your muffins. Pour in 1 1/4 cups of non-dairy milk (such as almond, soy, or oat milk) and 1 teaspoon of vanilla extract, then whisk everything together until smooth to ensure all the wet ingredients are well incorporated.

In a separate bowl, whisk together 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 cups of all-purpose flour. Gradually add this dry mixture to the wet ingredients, folding it in gently. Be careful not to overmix the batter, as this can make the muffins dense instead of light and fluffy.

Gently fold in 1 1/3 cups of mini chocolate chips (or your preferred vegan chips) until they are evenly distributed throughout the batter. This ensures that every bite is filled with delicious, melty chocolate goodness.

Divide the batter evenly between the 12 muffin cups, using a large ice cream scoop or spoon to fill each cup to the top. This helps create those beautiful, bakery-style muffin tops we all love.

Bake the muffins in your preheated oven for about 25 minutes, or until they are puffed up and starting to turn golden brown on top. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready.

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy the muffins warm, or store them in an airtight container for up to a week.