1. Preheat the oven to 375 and line a muffin tin with baking cups.
Set aside.
2. In a large bowl combine mashed bananas, prune puree, egg and
sugars. Add flours, cocoa powder, flaxseed meal, baking soda,
baking powder and salt. Mix lightly with a rubber spatula and fold
in chocolate chips.
3. Spoon batter into prepared muffin cups (I like to use an ice
cream scoop) and bake for 20-25 minutes, until a toothpick
inserted into the middle comes out clean.
4. Store muffins in an airtight container at room temp for up to 4
days. Although, they probably won’t last that long.
I used white flour instead of mixing it, and no flax
Originally Submitted
9/23/2014
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