This recipe has no added sugar other than chocolate chips so it's fairly healthy. I did add a simple glaze on top to add some sweetness and hide the taste of the prunes. These baked up nicely and almost have a fudgy brownie like texture. My variation of the recipe is posted below.
Chocolate Banana Muffins:
Adapted from Bake@350
9 oz. pitted dried prunes
2 c. water
1 c. minus 1 TBSP all-purpose flour
1/2 c. cocoa powder
2 tsp. baking powder
2 tsp. cinnamon
1 and 1/2 tsp. baking soda
3/4 c. mashed ripe banana (about 2 bananas)
1 c. semi sweet chocolate mini chips
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. Line muffin tin with liners. 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 chocolate chips. Spoon into prepared muffin cups.
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. The glaze on top adds just the right amount of sweetness!