Chocolate Chip Muffins

1 cup raw wheat bran
1 ½ cups White whole wheat flour
1 Tbsp. Special Dark Cocoa
1 tsp. baking powder
½ tsp. baking soda
1 cup unsweetened applesauce
1 Tbsp. coconut nectar
2 Eggs
¼ cup Skim Milk
1 Tbsp. Oil, olive
1 bag Hershey's sugar free chocolate chips

Preheat oven to 350. In large mixing bowl, combine all dry ingredients. Make a well in the middle of the mixture. Put applesauce, eggs, coconut nectar, milk and oil in well. With mixer on medium speed, beat wet and dry ingredients until smooth. Add chocolate chips and stir throughout batter.

Place cupcake papers in muffin pan. Spray papers with non-stick spray to keep paper from sticking to muffins. Fill each paper with batter to about ¼ inch from the top. Bake for 25-30 minutes at 350. Cool 30 minutes before serving.