FUDGEY PEANUT BUTTER CHIP MUFFINS

 1/2 cup applesauce

1/2 cup quick-cooking rolled oats
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder

1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup peanut butter baking chips

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners; set aside.

Stir together the applesauce and oats; set aside. In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, egg, and vanilla until well blended. Add the applesauce-oat mixture; blend in well. Stir together the flour, cocoa powder, baking soda and cinnamon. Add flour mixture to the butter mixture and blend together well. Stir in the chips. Fill muffin cups 3/4 full with batter.

Bake 22 to 26 minutes or until a wooden toothpick inserted in the center comes out almost clean. Cool slightly in the pan on a wire rack. Serve warm.

Note: For an additional touch, sprinkle cooled muffins with powdered sugar if desired.

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