Chocolate Squash Muffins - Vegan, low fat, low sugar

You have a bag of yellow squash from the produce junction. And by mistake, your 8 year old dumps the bag of bananas in the freezer (in the name of helping mommy after the grocery store trip). What would you do with these two? Make these muffins. These are really good and not high in fat or sugar and can be eaten as breakfast or as a snack. I changed the original recipe quite a bit by using whole wheat flour, flax eggs and using banana instead of applesauce.

One Year Back - Shahi Pulav
Two Years Back - North Indian Cucumber salad - Chucumber
Three Years Back - Homemade vegetable broth
Adapted from cooking light website.
Ingredients:  Makes 1 9 X 5 loaf or 15 regular sized muffins.
Sugar - 1/2 cup (See Notes)
Oil - 3 TBSP
Flax eggs - 2 TBSP flax meal mixed with 6 TBSP of warm water (or use 2 large eggs for a non vegan version)
Mashed banana - 1 cup (See Notes)
Whole Wheat flour - 1 cup
All purpose flour - 1 cup
Cocoa - 2 TBSP
Baking Soda - 1 1/4 tsp
Salt - 1/4 tsp
Vanilla - 1 tsp
Yellow Squash - Peeled and grated 1 1/2 cups (One medium)
Chocolate chips - 1/2 cup 

Method:
Preheat the oven to 350 F. Line cupcake pan with liners or spray with vegetable oil spray. If baking in the loaf pan, spray and lightly flour the pan. In a bowl, combine both flours, salt, cocoa, baking soda. Whisk and set aside. In another bowl, whisk together the mashed banana, sugar, oil. Whisk in the flax meal and water mixture, stir in vanilla. Add the grated squash to it and mix as uniformly as you can. Dump the dry ingredients to it and stir to combine. It will look a bit dry but within few seconds, it will mix well and make a thick muffin batter. Stir in the chocolate chips. Pour into the prepared pan and bake. For muffins, it will take about 24 - 26 minutes and for the loaf, it will take about 55 - 60 minutes. Test with the toothpick. Cool in the pan for 5 minutes and then turn it on to the cooling rack to cool completely.

Notes:
Original recipe calls for applesauce and not bananas. Since banana puree is much more sweeter than natural applesauce, I reduced the sugar to 1/2 cup from 3/4 cup mentioned in the original recipe. It was sweet enough and chocolate chips add to the sugar too. If you are using applesauce, you might want to increase the sugar to 3/4 cup.

Enjoy.