Preheat oven to 350.
Coat about forty-eight 1 ¾" or eighteen 2 ½" muffin cups with nonstick cooking spray; set aside.
In a bowl, combine flours, sugars, cocoa, soda, and ¼ tsp salt.
Make a well in center of flour mixture; set aside.
In another bowl, combine milk, applesauce, oil, molasses, vinegar, and vanilla.
Add to flour mixture.
Stir just until moistened (batter should be lumpy).
Stir in half of the chocolate pieces.
Spoon batter into muffin cups, filling each mini pan cup about ⅔ full or each regular cup just over half full.
Sprinkle with remaining chocolate pieces.
Bake for 8–10 minutes for mini or about 15 minutes for regular muffins or until a wooden toothpick inserted near center comes out clean.
Cool in pan on rack for 5 minutes.
Remove from muffin cups; serve warm.
Or cool completely; wrap tightly and freeze up to 3 months.
Reheat to serve.
Note: If you don't have enough muffin cups, bake in batches. Cover and refrigerate muffin batter no longer than 30 minutes. Wash and prepare pans between batches.

phowley

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