1/2cupLakanto Monk Fruit Sweetener(you can substitute with 1/2 cup honey, 2/3 cup sugar, 1/2 cup agave, or frozen concentrate pineapple juice & 1/4 cup frozen concentrate apple juice for those who are diabetic)
1/2cuppureed white beans(puree canned beans with their juice - consistency should be relatively thick)
In a mixing bowl combine flour, oats, baking soda, baking powder, and sugar if you are using this sweetener.
In a separate bowl combine egg whites, milk, olive oil, honey (Agave or pineapple and apple juice), applesauce, and pureed white beans.
Add all at once to dry ingredients. Stir just until moist, allowing batter to be lumpy. Fold in chocolate morsels.
Line muffin tin with paper baking cups or spray muffin tin with nonstick cooking spray. Fill 2/3 full. Bake at 375 for 15 to 20 minutes for regular muffins or 350 for 10 minutes for mini muffins. Makes 12 regular muffins or 48 mini muffins.
Serve them warm from the oven or make a double batch and freeze some for future use. Enjoy!