This is not just any old muffin. These fiber-filled chocolate drops of goodness are guilt-free (they derive the bulk of their sweetness from applesauce, bananas and cocoa powder). And, because of the flaxseed, heart healthy.
Chocolate Banana Flax Muffins
1/2 cup organic coconut oil, softened to room temperature or melted
1/4 cup packed light brown sugar
4 medium overripe bananas, mashed
2 tablespoons unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup water
2 large eggs
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
1/3 cup semisweet chocolate chips, pulsed in food processor or chopped
Preheat 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 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 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 toothpick inserted into the center of a muffin comes out damp and almost clean. Place the muffins on a cooling rack and let them cool for at least 5 minutes. Makes 12-14 muffins
Nutritional Analysis—Calories: 226; fat: 12 g; cholesterol: 29mg; sodium: 249mg; fiber: 4g; carbohydrates: 29p; protein 5g
Brunch Treats: Chocolate Banana Flax Muffins
