Bethany Frankel's Low Fat Fudge Chocolate Chip Muffins

Bethany Frankel’s Low Fat Fudge Chocolate Chip Muffins
(from her website)

Makes 8 muffins
* Preheat oven to 375 degrees and use nonstick spray on regular sized nonstick muffin tin

* Combine the following:

* 1 cup NSA applesauce
* 1/2 cup Splenda Granular (it originally called for sugar)
* 1 tsp vanilla extract
* 1/4 tsp. almond extract
* 2.1oz oat flour
* 1.06oz cocoa powder
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup (2oz) Ghirardelli's semi-sweet (vegan-opp) choc chips
* 1 tsp cinnamon (I leave this out but that's just my taste preference)

• Using 3 oz. ice cream scoop, evenly scoop into muffin tins and bake for 20 min to an hour.
• Rotate half way through. Place toothpick in center and when toothpick comes out clean, muffins are done.
• Allow to fully cool then pop out with a spoon


Per Muffin:
89 Calories
3.6g Fat
15.9g Carbs
2g Fiber
2.5g Protein

**I like to keep them in the fridge then nuke them for about 10-14 seconds to make the chocolate chips all gooey and warm--YUMMY!!!!