Of course, as always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
Preheat the oven to 375°F and line a muffin pan with 10 parchment paper muffins liners.
To a large bowl, add the spelt flour, almond flour, baking powder, chai spices and salt. Whisk very well.
To the same bowl, add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.
Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins. I like to use an ice cream scoop for perfectly domed rounded tops. Each muffin will be about a 1/4 heaping cup of batter.
Bake for 15 minutes until a toothpick doesn't have any batter on it (don't confuse it with the chocolate chips) and the tops are golden brown. Since these are low-fat and oil-free, they bake quickly. They will be beautifully risen and fluffy. Cool 15 minutes before eating.
ALMOND FLOUR: If you are allergic to almonds, oat milk or soy milk should work okay with these muffins since it's only a small amount. For the almond flour, since it's a small amount, but important for moisture and texture, I would suggest for nut-free, to grind up raw sunflower seeds into as fine a flour as you can get it and try that, using the same weight amount. Please keep in mind they will be a little less fluffy and may yield a mild sunflower taste, but should still be good. I have not tested these suggestions, but am noting them because I believe they should work. Let me know if you try it.