Whole Wheat Egg-Free Muffins

Here's a recipe for egg-free muffins (B has an allergy). In the interest of full disclosure, they are not the best muffins I've ever made. The texture isn't quite tender enough, but they taste good and the kids ate them up. Bonus: the nutritional value of the whole wheat flour cancels out the sugary-badness of the chocolate chips.
You know this was originally a recipe from Betty, with a few modifications.

1/4 cup applesauce
1 cup milk
1/4 cup canola oil
1/4 cup sugar
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 cup semi-sweet chocolate chips

Heat oven to 400 degrees. Add everything to a big bowl and mix just until flour is moistened (these muffins aren't tender by nature, so don't over mix or you'll end up with briquettes).  Divide amongst 12 muffin cups with paper liners and bake for 20-25 minutes. Ahhh egg-free perfection for the allergic child in your life.

Here's the wee one last Halloween - check out the bulb syringe - over-cautious mama!