Preheat oven to 375 degrees Fahrenheit and spray or line a 24 count mini muffin pan.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a medium or large bowl, whisk the eggs until uniform. Add maple syrup, applesauce, yogurt, and vanilla and whisk until combined.

Add the dry ingredients to the wet and whisk until combined. Do not overmix. Stir in chocolate chips.

Scoop the batter into the prepared tin about ¾ full. Bake for 10-12 minutes until the muffins spring back when lightly pressed.

Cool on a cooling rack. Store in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days. Freeze for up to a month.