These Double Chocolate Muffins are so moist (thanks to buttermilk, canola oil and applesauce) and loaded with chocolate flavor! Make them with whole wheat flour for extra fiber! The perfect lunch box snack.
Preheat oven to 350 degrees F and line a 12 cup muffin pan with paper liners or grease well.
In a large bowl, whisk together oil and sugar unitl combined.
Add eggs, applesauce, buttermilk and vanilla and whisk until smooth.
Add flour, cocoa powder, baking powder, baking soda, and salt and stir just until combined -- don't overmix. Stir in ½-3/4 cup mini chocolate chips (based on your preference!).
Fill muffin cups ¾ full and bake for 14-18 minutes, until a toothpick comes out with moist crumbs (not batter!). Cool completely and store on the counter for 2 days, in the refrigerator for 1 week, or freeze for up to 3 months.