Mix up your flax egg and set to the side. (One tablespoon flax meal mixed with 2.5 TBSP water).
Mix almond milk and lemon juice in a separate small bowl and set aside for five minutes to allow to “curdle” like buttermilk.
Sift together all dry ingredients- baking powder, baking soda, salt, cinnamon, whole wheat flour, all-purpose flour. Mixing dry ingredients separately helps to ensure that all they are all evenly distributed throughout the flour.
After almond milk is curdled, mix flax egg, curdled almond milk, applesauce, coconut sugar, maple syrup, and vanilla abstract in a large mixing bowl.
Slowly fold your dry ingredients into your wet ingredients. Mix until throughly combined and smooth.
Fold in chocolate chips and walnuts.
Lightly spray muffin pan.
Evenly distribute batter across 12 muffin molds. These don’t rise a whole lot, so fill to the top.
Bake for 25-27 minutes until a toothpick comes out clean.