Fudge Chocolate Chip Muffins

Fudge Chocolate Chip Muffins

Preheat oven to 375 degrees.
Grease regular size muffin tin.

Combine the following:

1 cup unsweetened applesauce
½ cup raw sugar (Rapadura, Sucanat, Palm Sugar, Maple Sugar)
1 teaspoon vanilla
¼ teaspoon almond extract
¾ cup oat flour (Arrowhead Mills)
1/3 cup raw cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips (can use vegan chips to avoid any dairy)
1 dash of cinnamon

Evenly scoop the mixture into the muffin tins and bake for 20 minutes until a toothpick comes out clean.  Allow to fully cool.  Makes 8 muffins.

Note:  These muffins (or mini cakes) are wheat, egg, and can be dairy free.  They are also very tasty!

Recipe from Bethenny Frankel, Celebrity Natural Food Chef, http://www.bethenny.com/