Preheat your oven to 425 degrees and line a muffin tin with liners.

Make your flax egg; take a small cup, add 2 TB flax meal with 4 TB water, stir and set aside.

Take your stand mixer or a large bowl and combine your dry ingredients; flour, cocoa powder, sugars, baking soda/powder, and salt whisk until mixed well.

Take a medium bowl and combine your wet ingredients; yogurt, vegan milk, vinegar, vanilla, and oil; stir until combined when the flax egg is ready, add that and stir.

Combine the wet ingredients with the dry ingredients and mix on medium speed until combined. Fold in the vegan chocolate chips. Take a large cookie scoop and scoop the batter evenly into the muffin tins; I used two muffin tins and got 16 muffins.

Bake in the preheated oven for 5 minutes, then drop the temperature to 350 degrees and bake for about 14 minutes or until a toothpick comes out clean. Rest for 5 minutes, then remove the muffins to a cooling rack to finish cooling.