Preheat the oven to 350°F (175°C). Line a muffin tin with 12 muffin liners.
Place the non-dairy milk and the apple cider vinegar in the blender and swish it around. Set it aside while you gather the rest of the ingredients.
To the blender, add the banana, applesauce, date sugar, peanut butter, and vanilla extract. Blend until smooth. Keep the mixture in the blender.
To the wet ingredients in your blender, add the rolled oats, and salt. Blend until smooth. Add the baking powder and baking soda blend again, just until combined.
Transfer the mixture to a mixing bowl, add the chocolate chips, and stir. Scoop up about ¼ cup of batter at a time and fill the muffin liners.
Bake for 23 minutes. Allow the muffins to cool at least 30 minutes before eating. Store in the fridge.