Place rack in center of oven and preheat oven to 425 degrees. Spray a 12 cup muffin tin and mini loaf pan with olive oil spray.
In a large bowl whisk together the dry ingredients. In another bowl whisk together all of the wet ingredients.
Add liquid ingredients to the dry and stir just until moistened. Fold in 1/2 cup dark chocolate chips (if desired you can also add 1 cup finely chopped toasted walnuts)
Spoon mixture into prepared pans, reduce oven temp to 400 and bake 18 -22 minutes, until toothpick inserted into center comes out clean. Let stand 5 mins before unmolding. Will keep in airtight container at room temp up to 3 days or in the freezer for up to 2 months.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 114 (63%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 18.3mg||6 %|
|Sodium 4212.2mg||145 %|
|Potassium 223.3mg||6 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.1g|
|Protein 4.1g||6 %|
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Calories per serving: 180
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