Begin by melting the vegan butter over low heat in a pot. Set it aside to cool.
Combine the soy milk with the lemon juice and let it sit for at least 5 minutes.
Combine the melted butter, soy milk mixture, vanilla, applesauce and coconut sugar to a large bowl. Mix together using hand beaters.
Combine all the dry ingredients together in a separate bowl (except the chocolate chips). Then add the dry ingredients to the wet ingredients. Stir with a wooden spoon until thoroughly combined. Add in the chocolate chips.
Let the batter sit for roughly 20 minutes to thicken slightly. At this point, preheat the oven to 415ºF.
Line a muffin pan with 12 liners. Fill the cups almost to the top with the batter. The batter should produce 12-14 muffins. Bake in the oven at 415ºF for 5 minutes. Then turn the temperature down (without opening the oven) to 350ºF for 17 minutes (or until golden on top).
Let the muffins cool in the muffin tins for 5-10 minutes. Then transfer to a cooling rack to completely cool before enjoying.
Store the muffins in an air-tight container.