Fudgy Chocolate Banana Flax Muffins

Ripe bananas, applesauce and just a touch of light brown sugar are all these rich, guilt-free fudgy banana chocolate flax muffins need.

Muffins are basically cupcakes without frosting even though one is classified as breakfast and the other as dessert.

Of course I know that’s not always the case. Some muffins do incorporate healthy substitutions.

Unfortunately, all the versions I have ever baked don’t skimp on white flour and sugar, not exactly the best choice for the first bite of the day.

I love banana and chocolate together, so when I saw this muffin recipe, I figured it was worth a try.

Coconut oil, whole wheat flour and wheat germ were key ingredients in these fudgy banana chocolate flax muffins.

Ripe bananas and applesauce only needed a touch of light brown sugar to give the rich, guilt-free muffins a subtle sweetness.

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Fudgy Chocolate Banana Flax Muffins

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 12–14 muffins 1x

Ripe bananas, applesauce and just a touch of light brown sugar are all these rich, guilt-free fudgy banana chocolate flax muffins need.

Ingredients

• Non-stick cooking spray
• 1–1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1/2 cup wheat germ
• 2 tablespoons ground flaxseed
• 1–1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup organic coconut oil at room temperature
• 1/4 cup packed light brown sugar
• 4 medium ripe bananas, mashed
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup water
• 2 large eggs
• 1/3 cup semisweet chocolate chips, finely chopped

Instructions

1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with non-stick cooking spray.
2. In a large bowl, combine the whole wheat flour, cocoa powder, wheat germ, ground flaxseed, baking soda and salt.
3. Using an electric mixer, cream the coconut oil and light brown sugar until smooth. Add the bananas, applesauce, vanilla extract and water. Beat in the eggs until fully incorporated. Stir the dry ingredients into the wet ingredients until just combined and fold in the chocolate chips.
4. Transfer the batter to the prepared muffin pan. Bake for 12-15 minutes until a toothpick inserted into the center of a muffin only has a few crumbs on it. Cool the muffins in the pan for 15 minutes before removing them and transferring to a wire rack to cool completely.
5. Store in an airtight container.

Notes

Adapted from Relish by Daphne Oz