This recipe comes from "Secrets of Fat-Free Baking", by Sandra Woodruff,
which is a great source for desserts.
Chocolate Crumb Muffins
1 cup whole wheat flour
1 cup oat flour
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup light brown sugar
1 tablespoon baking powder
1 can (1 pound) pear halves packed in juice, undrained
2 egg whites or equivalent substitute
1 teaspoon vanilla
Topping:
1/4 cup plus 2 tablespoons quick-cooking oats
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 tablespoon honey
To make the topping, combine the oats, cocoa, and brown sugar; stir to mix
well. Add the honey and stir until the mixture is moist and crumbly. Set aside.
Combine the flours, cocoa, brown sugar, and baking powder, and stir to mix
well. Place the pears and their juice in a blender and puree until smooth.
Add 1 1/2 cups of this mixture to the flour mixture. (Reserve the remaining
puree for use in another recipe or drink it.) Add the egg whites and vanilla
extract, and stir just until the dry ingredients are moistened.
Coat muffin cups with nonstick cooking spray and fill 3/4 full with the
batter. Sprinkle a rounded teaspoon of the topping over each muffin and
press very lightly into the batter. Bake at 350 F for 14 to 16 minutes, or
just until a wooden toothpick inserted in the center of a muffin comes out
clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before
removing the muffins. Serve warm or at room temperature.
147 cal, 1.4g fat, 4g protein, 119 mg sodium, 3.8 g fiber. 12 muffins.