Flourless and Eggless Chocolate Muffins

Cooking:

Grind the "Porridge Oats" oat flakes in a blender or coffee grinder.

Add oat bran to the ground oats. Then, add baking powder, cinnamon, and cocoa powder. Mix well.

In a small saucepan, heat the water (but do not bring it to a boil). Add the hot water to the dry mixture and stir until you have a thick, sticky, and homogeneous mass.

Add honey and dried fruits, then mix everything together again.

Distribute the mixture into paper or silicone muffin molds.

Preheat the oven to 180-200°C (350-400°F). Bake the chocolate muffins for about 35 minutes.

Allow them to cool slightly before serving.