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1
Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
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2
Whisk the flour, baking powder and salt in a medium bowl.
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3
Lightly whisk the eggs in a second medium bowl.
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4
Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
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5
Gently fold the wet ingredients into the dry with a rubber spatula.
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6
Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter).
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7
Divide the batter evenly among the muffin cups.
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8
Bake until a tester inserted in the center comes out clean, 20 to 24 minutes.
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9
Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack.
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10
Store in an airtight container at room temperature for up to 3 days.
