3/4 c. flour

1/2 c. oats

1/2 c. brown sugar

1/2 c. sugar

1/4 c. cocoa powder

1/2 t. baking soda

1 c. peanut butter chips

1/2 c. applesauce

1/4 c. olive oil

gluten-free egg replacer (equivalent to 1 egg)

2 T. water

1/2 t. vanilla

Preheat the oven to 350º F.

In a large mixing bowl, combine the dry ingredients (flour, oats, brown sugar, sugar, cocoa powder, and baking soda). Stir in the peanut butter chips.

In a small bowl combine the olive oil, applesauce, egg replacer, water and vanilla. Pour the wet mixture into the dry mixture and stir just until combined.

Pour the batter into muffin pans lined with muffin papers. Bake for 20-25 min., until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.

Hersheys.com: Fudgey Peanut Butter Chip Muffins

Yield: 13 muffins