Spiced Cocoa Muffins (Vegan)

I have to have something sweet after every meal.  I ran out of brownies yesterday, so this morning I opened up my new cook book The Joy of Vegan Baking, which I hear is a vegan baker's "must have," and decided to make these muffins.  Yawoza!  Yummy!  You gotta try this recipe!  This is my slightly varied version of the original recipe...

Ingredients:
1 cup all purpose flour
3/4 cup whole wheat flour
1 cup turbinado sugar + a tiny bit for sprinkling on muffin tops
6 Tbs. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp ground clove
1 tsp. salt
 1 Tbs. Ener-G Egg Replacer*
4 Tbs. water
1 cup non-dairy milk (I used soy)
1 tsp. vanilla extract
1/2 cup Earth Balance vegan butter (melted)
1/2 cup non-dairy semi-sweet chocolate chips

*Ener-G egg replacer can be found at your local health food store

Directions:
(makes 12 muffins)

Pre-heat oven to 400 degrees F.  Spray muffin pan with non-stick spray.

Sift the flours, cocoa powder, baking powder, baking soda, spices, and salt together in a large bowl.  Add sugar and chocolate chips.

In a separate bowl, use a hand mixer to whip the egg replacer and water together until creamy.  Add the milk, vanilla extract, and melted butter.  Stir to incorporate.

Add liquid ingredients to dry ingredients, and fold just enough to combine.  DO NOT OVER-MIX!

Spoon the mixture into muffin pan.  Sprinkle tops with a little extra turbinado sugar, then bake about 15 minutes.  Remove from over, let sit for 5 minutes, then remove to cool on wire rack.