Whole Wheat Pumpkin Chocolate Muffins

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 cups Wheat Germ
• 2 teaspoons Baking Soda
• 2 teaspoons Salt
• 1 teaspoon Baking Powder
• 2 teaspoons Cinnamon
• 3/4 cups White Sugar Or Splenda
• 1/2 cups Brown Sugar
• 1 cup Vanilla Yogurt
• 4 whole Eggs (or Egg Substitute If You Prefer)
• 1/3 cups Water
• 2 cups Canned Pumpkin
• 1/2 cups Natural Applesauce
• 1 cup Semi-sweet Chocolate Chips (you Can Sub 1/2 Cup With Dried Fruit Or Nuts If You Like)

1. Preheat the oven to 350 degrees. Grease or line muffin tins with paper cups (I only have one so I make these in batches, but you could use 3 to bake them all at once). Combine first 7 ingredients & stir to combine. In a separate large mixing bowl, mix together the rest of the ingredients except for the chocolate chips until combined. Carefully add the wet to the dry, mixing in the chocolate chips. Stir until just combined. Using a tablespoon, spoon mixture into muffin cups to about 3/4 full and bake for 16-18 minutes or until a toothpick inserted comes out clean.
2. *These freeze beautifully for up to a month. To defrost just microwave for 10-15 seconds.

allpurpose, whole wheat flour, baking soda, salt, baking powder, cinnamon, white sugar, brown sugar, vanilla yogurt, eggs, water, pumpkin, natural applesauce, chocolate chips

Taken from tastykitchen.com/recipes/breads/whole-wheat-pumpkin-chocolate-muffins/ (may not work)