I made these for my son's little friend who LOVES anything with chocolate. He also has an egg allergy and these turned out wonderful and moist even without the egg. If you or anyone you know also has a dairy allergy try using Rice milk or a really thick Soy milk.
I tweaked my recipe from one I found on allrecipes.com
2 cups wholewheat flour
1/2 cup white sugar
3 tsp baking powder
1/2 tsp salt
1 cup buttermilk(don't use low fat)
1/3 cup veg oil
1 egg replacer (or try any of these substitutes)
3/4 cups semi-sweet mini chocolate chips
1. Heat oven to 400 degrees F . Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.