Fudgy Chocolate Banana Flax Muffins

Name: Fudgy Chocolate Banana Flax Muffins
Yield: 4 servings
Ingredients: 1 1/2 cup organic coconut oil, softened to room temperature or melted; 1 1/4 cup packed light brown sugar; 1 4 medium overripe bananas, mashed; 1 2 tablespoons unsweetened applesauce; 1 1 teaspoon pure vanilla extract; 1 1/4 cup water; 1 2 large eggs; 1 1 1/2 cups whole-wheat flour; 1 1/4 cup good-quality cocoa powder; 1 1/2 cup wheat germ; 1 2 tablespoons ground flaxseed; 1 1 1/2 teaspoons baking soda; 1 1/2 teaspoon salt; 1 1/3 cup semisweet chocolate chips; 1 pulsed in food processor or chopped

From the kitchen of Carly

Overripe bananas and melted coconut oil create a naturally fudgy crumb in these whole-wheat muffins. Rich cocoa powder and flaxseed add depth, while chocolate chips scatter through for extra indulgence. Dense, moist, and satisfying without feeling heavy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup organic coconut oil, softened to room temperature or melted
11/4 cup packed light brown sugar
14 medium overripe bananas, mashed
12 tablespoons unsweetened applesauce
11 teaspoon pure vanilla extract
11/4 cup water
12 large eggs
11 1/2 cups whole-wheat flour
11/4 cup good-quality cocoa powder
11/2 cup wheat germ
12 tablespoons ground flaxseed
11 1/2 teaspoons baking soda
11/2 teaspoon salt
11/3 cup semisweet chocolate chips
1pulsed in food processor or chopped

Instructions

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 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!