{ PUMPKIN CAROB CHIP MUFFINS }

These are adapted from this recipe. I cut way back on the honey by adding dates, subbed some prunes for some of the applesauce, used flax instead of egg replacer, and subbed carob chips for chocolate chips. They turned out great!

Whisk together and set aside:

1/4 c. ground flax seed
1/2 c. water

Blend:

1 1/4 c. water
about 1/3 c. prunes
1/2 c. honey
1/2 c. applesauce
1 c. dates (loosely packed)
1 can pumpkin

Combine:

2 1/4 c. whole wheat flour
1/2 c. oats
1 T. baking powder
1 T. baking soda
1 t. cinnamon
1 t. salt

3/4 c. vegan carob (or chocolate) chips

• Preheat oven to 400.
• Whisk 1/2 c. water and flax and set aside.
• Put 1 1/4 c. water in blender. Add prunes until water rises to 1 1/2 c. (about 1/3 c. loosely packed prunes). (If you already have pureed prunes, use 1 c. of that and reduce water to 1/2 c.)
• Add remaining wet ingredients and blend until smooth.
• Pour blended mixture into mixing bowl or electric mixer.
• Add flax "eggs" and mix well.
• Combine dry ingredients and add to wet mixture.
• Fold in carob chips.
• Fill 24 muffin tins 3/4 full.
• Bake for 16-20 minutes (Mine took 17).