Chocolate Peanut Butter Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup brewed coffee
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats
o 1 teaspoon decaf coffee, ground
o 2 teaspoons baking soda
o 1 teaspoon baking powder
o 1/2 cup cocoa powder
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1/2 cup chunky natural no sugar added peanut butter
**Option 1/2 cup mini chocolate chips

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
3. Mix the flax seed and water. Let the mixture sit. It will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. In the mixing bowl, add the coffee, baking soda, baking powder, and cocoa powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add 1/2 cup applesauce to the dates and process until the dates are fine pieces.   
9. Add the flax seed, vanilla, 1/2 cup applesauce, and peanut butter. Run the food processor.  While it is running, add the coffee and process until all the ingredients form a smooth mixture.
10. Add the wet ingredients to the dry. Mix to incorporate.
11. Add the chocolate chips and mix with a spoon to spread evenly throughout batter.
12. Divide the dough evenly into the muffin tins.
13. Cook 15-20 minutes or until the top is firm.
14. Let cool in pan for 5-10 minutes then turn out onto wire rack.