1. Preheat oven to 350 degrees F.
2. Spray a muffin tin with coconut oil or line with muffin liners.
3. In a large bowl combine flour, cocoa powder, ginger, cinnamon, cloves, baking powder and salt.
4. Warm up applesauce in microwave for 30 seconds (or on stovetop until warm but not scalding).
5. Stir in baking soda. Mixture should foam. If not, try again until it does.
6. In a separate bowl combine applesauce mixture, coconut oil, maple syrup, molasses 1/2 cup milk and egg until well-combined.
7. Slowly add dry ingredients to wet. Mixture will be thick but if too thick add in a bit more milk. Stir in chocolate chips, if using.
8. Scoop batter into muffin cups until 3/4 full.
9. Bake for 15-18 minutes.
10. Muffins are ready when a toothpick is inserted and comes out clean.
11. Store in an airtight container for up to 3 days on counter or longer in fridge.

*You can substitute with a gluten-free all-purpose flour if gluten-free.