Cocoa and coffee yogurt chocolate muffins

These are very good with a cake like texture because of the yogurt.   Start to finish, about an hour.

1 1/3 cups whole wheat flour
3/4 cup cocoa (I used Equal Exchange, which is a bit pricey)
1 teaspoon baking powder
1 heaping teaspoon baking soda  (the little extra is to combat the yogurt's  acidity)
1/2 teaspoon salt
1/2 cup sugar
2 squares unsweetened chocolate chopped coarse
(these are just to add some chocolate chunks to the muffins)

Mix above thoroughly.

Liquid ingredients: 

1/3 cup grape seed oil or unsweetened apple sauce
1  four ounce cup non-fat coffee yogurt (NO MILK! -doesn't need it!)
1/8 cup egg substitute
1 teaspoon vanilla extract


Mix this up and add to dry ingredients, spoon mix.

Directions:

350 degree oven, lower rack.

Spoon into a lightly oiled muffin pan and bake for 20 minutes.  Makes 12.