1/2cupdarkor desired flavor chocolate chips (reduce to 1/3 cup if using mini chips)
Preheat oven to 375ºF degrees. Spray a cupcake/muffin pan generously with nonstick cooking spray. Do not use liners. Set aside.
In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside. In a separate medium bowl, whisk together sugar, unsweetened applesauce, Greek yogurt, and vanilla extract until smooth. Whisk in the egg until fully incorporated. Add the wet ingredients to the dry ingredients until just combined-- do not over mix batter. Fold in the diced strawberries and chocolate chips.
Divide the batter evenly between 10 muffin cups (using an ice cream scoop with a trigger makes this easier). Bake for 14-16 minutes or until muffins just turn lightly golden on the top and a toothpick inserted in the middle comes out clean. Allow muffins to cool in pan 5-10 minutes before transferring to wire rack to cool completely. Muffins will stay fresh in an airtight container at room temperature up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.