Chocolate Banana Muffins oh so good!

Chocolate Banana Muffins
{adapted from Recipe Girl  &Bridget Bake 350

10 oz. pitted dried prunes
2 c. water
1 c. minus 1 TBSP all-purpose flour
1/2 c. dutch-process cocoa powder (Brute)
2 tsp. baking powder
2 tsp. cinnamon
1 and 1/2 tsp. baking soda
3/4 c. mashed ripe banana (about 2 bananas)
2 eggs
1/2 c.  reg. banana chips
1 c. bittersweet chocolate chips
sparkling or sanding sugar

Combine the prunes and water in a small saucepan.  Bring to a boil over high heat.  Reduce to a simmer  and cook for 20 minutes.  Drain.

Meanwhile, preheat the oven to 350.  Butter 12 cups of a muffin tin.  If you are really paranoid like me, line the bottoms of the muffin cups with a small circle of parchment paper.

In a large bowl, whisk flour, cocoa powder, baking powder, cinnamon and baking soda.  Set aside.

Process the prunes and bananas in a food processor until smooth.  Add eggs and process until combined.

Stir the prune mixture into the flour until combined. Add in the banana chips and chocolate chips.  Spoon into prepared muffin cups.  Sprinkle with sparkling sugar.

Bake 16-20 minutes until the tops bounce back when lightly pressed.  Cool on a cooling rack 10 minutes. Remove from pan and let cool completely.  Enjoy!