This recipe is adapted from one I found in Cooking Light ca. 2005. I don't remember what the original recipe was called, but I call these "Mud-Phuds" because I started making them while working towards my MD and PhD degrees. —Laura
whole wheat flour
cinnamon, or more to taste
wheat or oat bran (optional)
mini chocolate chips
egg, or 2-3 egg whites
plain yogurt (non-fat, low-fat, whatever) or buttermilk
Preheat oven to 350 degrees F. Line muffin pans with paper liners.
Whisk together dry ingredients in a medium bowl.
Use a blender to combine all the wet ingredients until homogenous. If you don't have a blender, use a food processor to blend the dates with the yogurt or buttermilk, then use an electric mixer (or muscle power) to blend all the wet ingredients together.
Gently stir dry ingredients into wet until just combined.
Divide batter between 18 muffin tins. Bake 15-20 minutes.