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From Noelle Allen:
| Dark Chocolate Crunch Muffins | |
| 3/4 c. gluten-free flour | 2 eggs |
| 3/4 c. chick pea flour | 3/4 c. milk |
| 1 c. packed brown sugar | 3/4 c. prune puree |
| 1/4 c. cocoa powder | 1/2 c. olive oil |
| 1 tbsp. baking powder | 1 tsp. vanilla |
| 1/2 tsp. salt | 1/4 c. walnuts |
| 1/4 c. chocolate chips | |
| In a large bowl, mix dry ingredients, except for chocolate chips. In a separate bowl, mix wet ingredients. Mix wet into dry. Divide batter into 12 muffins. Sprinkle each muffin with chocolate chips. Bake at 350F for 20-25 minutes. |
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