Preheat oven to 425 degrees. Spray muffin tin with non-stick spray and set aside.

In medium bowl, combine flours, cocoa powder, baking soda, powder and salt. Set aside.

In large bowl, whisk applesauce, sugar, agave, egg whites, yogurt and vanilla until smooth.

Add dry ingredients to wet ingredients in 2 parts, making sure dry ingredients are fully mixed in after each incorporation.

Fold in chocolate chips.

Divide batter evenly among muffin cups. The batter should fill each cup most of the way.

Bake for 5 minutes at 425 degrees, then lower temperature to 375 degrees and bake an additional 10-13 minutes, or until toothpick comes out clean.

Let muffins cool in pan for 10 minutes, then remove to wire rack to cool completely.