Delicately sweet, wrapper-licking-good muffins that eat like a tender brownie with plenty of healthy twists! When I first created this recipe for my cookbook Relish in 2013, I was so excited for a fast breakfast I could take on-the-go that packed fiber and good fats into something with so much yummy chocolate flavor. Eight years on, the best part is that my kids LOVE them, too!
½ cup organic 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
1 ½ cups whole-wheat flour
¼ cup good-quality cocoa powder
½ cup wheat germ
2 tablespoons ground flaxseed*
1 ½ teaspoons baking soda
½ teaspoon salt
1/3 cup semisweet chocolate, pulsed in blender or chopped
•Preheat the oven to 350F. Line a muffin pan with paper liners.
•Using a hand mixer, beat together the oil and sugar. Add the bananas (you can mash these ahead of time if desired for easier inclusion), apple sauce, vanilla, and water and beat until smooth. Beat in eggs one at a time for 15 seconds each.
•In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flax seed, baking soda, and salt.
•In a blender or small food processor, pulse the chocolate until roughly chopped.
•Add the wet ingredients to the dry ingredients and mix just until combined.
•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 just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!
*I always buy the flaxseeds whole and store in the refrigerator or freezer to best maintain the healthy fats inside. Pulverize them in a spice grinder (or blender like I did in the video!) when you’re ready to use – grinding them makes them easier to digest!