Double Chocolate Muffins

These are a favorite around here, and it's definitely a treat I can feel good about my kids munching on. With prunes, flax meal, and whole grains, these muffins pack plenty of fiber and nutrition. But, heck, all my family cares about is that they have some delicious chocolate muffins to enjoy! You had better double the recipe because they're gone before you can say, "Yummy!"

2 cups whole wheat flour
1/4 cup cocoa
1 cup natural cane sugar
2 Tbsp flax meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 mashed bananas
2 eggs
1/3 cup melted trans-fat free margarine
1/4 cup prune puree (one container of baby prunes)
1/4 cup milk
1 cup chocolate chips

Heat oven to 450ª. In medium bowl, combine flour, cocoa, sugar, flax meal, baking soda, baking powder, and salt. In a separate bowl, mash the two bananas. Beat eggs into the mashed bananas and then add melted margarine, baby prunes, and milk. Combine the wet ingredients into the dry ingredients just until all ingredients are combined (don't overwork your batter). Fold in one cup of chocolate chips and spoon batter into twelve greased muffin cups. Put the muffin pan into a preheated oven and immediately turn the heat down to 350ª (putting muffins in a very hot oven and then reducing the heat helps them bake up nice and full). Bake for 20 minutes or until a knife inserted in the center comes out clean.