These muffins are so amazing! Not only are they fudgy and delicious they are secretly super healthy! And seriously you will never know it. It tastes sinful. But between you and me it’s not. It’s packed full of bananas, wheat germ, flax seed and whole-wheat flour. It has very little sugar and uses coconut oil.
I take no credit for this recipe though. This comes from the wonderful Daphe Oz. She is a co-host on The Chew. I am a big fan of The Chew. It’s my one show I like to relax to if I’m lucky enough to have both my boys napping at the same time. Daphne is all about happy and healthy living while still enjoying great food.
She just recently released a new book called, Relish. I just got this book and am loving it. It’s filled with delicious healthy recipes as well as lots of advice to live a happy, healthy life. This muffin recipe is in this book. I was super excited to try it and even bought coconut oil just for this recipe.
I am not too familiar with coconut oil, this being the first time I’ve ever used it. But I am finding out more and more about why it’s so great! It’s lower in calories than most oils, has good fats and other health benefits. It’s also a fantastic moisturizer Daphne says she uses it to remove her makeup and sometimes uses it in her hair. You can buy it at most grocery stores or on Amazon. Don’t take my word for it but I would imagine you could replace the coconut oil with canola oil. If you do buy coconut oil and need some other uses here are a few ideas:
I was super excited to try this recipe and when it came out of the oven it looked gorgeous! Once it slightly cooled I took a bite and I was in heaven! It was seriously so fudgy and delicious. It was plenty sweet despite not even adding much sugar to it and is now one of my favorite muffin recipes. I know you will love it too!
One Year Ago: Frozen Yogurt Squares
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Fudgy Chocolate Banana Flax Muffins
Author: Becky adapted from Daphne Oz
Serves: Makes 12-14 Muffins
- ½ cup coconut oil, softened to room temperature or melted
- ¼ cup packed light brown sugar
- 4 medium overripe bananas, mashed
- 2 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ¼ cup water
- 2 large eggs
- 1½ cups whole-wheat flour
- ¼ cup cocoa powder
- ½ cup wheat germ
- 2 tablespoons ground flaxseed
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup semisweet chocolate chips, pulsed in food processor or chopped
- Preheat the oven to 350 F. Line a large muffin pan with paper liners. Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla and water and beat until smooth. Beat in the eggs.
- In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Spoon the batter into the muffin liners until they are almost full. bake for 12 to 15 minutes, or until a tooth pick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes.
- To store muffins: Place them in a zip-lock bag with 1 paper towel and remove as much air as possible; store in cool, dry place.
Slightly adapted from Daphne Oz, Relish