Generously grease a standard muffin tin and set aside (I used my silicone muffin pan and did not grease it).
In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder and sugar. Set aside.
In a medium sized bowl, mix together the milk, applesauce, egg and vanilla.
Transfer the wet ingredients into the large bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together using as few strokes as possible. When the mixture is about 75% incorporated, add in the chocolate chips. Mix until everything just comes together - you do not want to overmix the batter.
Evenly distribute the batter into the wells of the muffin pan, filling each about 3/4 full.
Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.Source: Slightly adapted from Bakers Royale</a