Ingredients:
2 cups oat flour
1/2 cup granulated sugar
3/4 cup Splenda granular ( artificial sweetener)
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons lecithin granules
1/4 teaspoon salt
8 ounces dried prunes
6 tablespoons water
1 1/2 cups brewed coffee, plus
2 tablespoons brewed coffee, cooled to room temperature
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips
Directions:
Combine the flour, sugars, cocoa,baking powder, baking soda,lecithin, and salt. Stir to mix well.
In the bowl of a food processor, place prunes and 6 Tbsp water. Process on high til mixture is smooth. Place prune mixture in a bowl with coffee and vanilla extract. Stir to mix well. Add flour mixture to prune mixture, stir to mix well.
Line muffin cups and fill 3/4 full. Bake at 350 F for 15-20 minutes, being careful not to overbake(They should spring back when lightly touched). Immediately after removing from the oven, place 8 chocolate chips on top of each muffin. Allow to sit until soft and then spread the softened chips with a spatula.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.