Bethenny's Low Fat Chocolate Muffins

1 cup unsweetened applesauce ½ cup raw sugar 1 teaspoon vanilla ¼ teaspoon almond extract ¾ cup oat flour 1/3 cup cocoa powder 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup semisweet vegan chocolate chips 1 dash cinnamon

Preheat oven to 375 degrees.  Use nonstick spray on regular sized nonstick muffin tin and combine ingredients. Using 3 ounce ice cream scoop, evenly scoop into muffin tins. Bake for 20 minutes to one hour, rotating half way through. Place toothpick in center.  When the toothpick comes out clean, the muffins are done. Allow to fully cool, then pop out with a spoon.