Preheat the oven to 350F and line a muffin pan with cupcake liners. It can also be a good idea to spray the top of your muffin pan if it is not a non-stick pan. Set aside for later.
Add the oat milk, cane sugar, olive oil, applesauce, brown sugar, and vanilla to a large mixing bowl and whisk together.
Next, add the dry ingredients to the mixing bowl. Start by adding the all-purpose flour and then add the cinnamon, baking powder, baking soda, and salt on top.
Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. A lumpy batter is okay at this point!
Add the chocolate chips and gently fold them into the batter. This step is best done with a spatula or whisk.
Once the oven has preheated, use a large cookie scoop to add the chocolate chip muffin batter to the 10 cupcake liners until each is about ⅞ full of batter. Then, sprinkle the muffins with the 2 Tablespoons of chocolate chips and 1-2 Tablespoons of turbinado sugar before baking.
Add the tray of muffins to the oven and bake for 22-25 minutes or until the muffins have cooked through and are browned and slightly cracked on top.
Remove the muffins from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
Once the muffins have slightly cooled, serve warm and enjoy!