This is not your average breakfast muffin. Imagine a fudgy brownie—chocolatey, rich, ringing every bell—and then picture yourself dancing around your kitchen, exuberant with the knowledge that these are sweetened with just bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.
Ingredients
Makes 12–14 muffins
Step 1
Preheat the oven to 350°F. Line a large muffin pan with paper liners.
Step 2
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.
Step 3
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.
Step 4
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!
To store the muffins, place them in a zip-top bag with 1 paper towel and remove as much air as possible; store in cool, dry place.
To freeze leftover batter, pour into a zip-top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in freezer for about 24 hours until the batter is solid. Once frozen, remove the cups from the pan and put them into a zip-top bag, removing as much air as possible. Double-wrap them in a second zip-top bag to prevent freezer burn.
To bake, you have two options. You can thaw the batter in the bags and pour it into lined muffin tins (cut the bottom corner off the bag to make this easy!) and bake as usual, or you can place the frozen muffins in a muffin pan and place the pan in a cold oven. Set the oven to 350°F and add 20 to 30 minutes to baking time to allow the oven to preheat and the muffin batter to thaw.
How would you rate Fudgy Chocolate Banana Flax Muffins?
Leave a Review
Reviews (7)
Back to TopThese were delicious, with a couple of substitutions - I increased to 1/2 cup of mini semisweet morsels (not chopped), increased the brown sugar to 1/3 cup (this was accidental but it was not too sweet!), and I used ground oats instead of wheat germ because that’s what I had on hand. Everyone at a work meeting polished them off! They definitely have a strong banana flavor, so consider that if you’re looking for more of a straight chocolate muffin. The batter was enough for 16 muffins and they definitely took over 20 minutes in the oven to finish. Keep checking with a toothpick.
musicalisa
New Jersey
3/2/2020
Nothing spectacular, but a comparatively healthy muffin that is fast and easy to make.
jillianthered
Perth, Australian
5/22/2019
So disappointing! Even after doubling the amount of chocolate in the recipe, the muffins still tasted & had the texture of sawdust. No one in my household is a picky eater but they do have discerning palates. These muffins are edible, but only just. Nothing more. Definitely would not make again, and was specifically requested not to by my family.
Anonymous
Toronto
3/13/2017
Used 3 T white sugar and 1 T molasses instead of brown sugar, vanilla yogurt instead of applesauce, 1 cup chocolate chips. Bake for 20 minutes. Delicious!
kellypagnac
Portland, OR
1/21/2017
I am always searching for healthy, on-the-go breakfast options for our busy family, and these fit the bill! They are delicious (all three kids, including a picky teen) love them. I agree with the review regarding the chocolate chips. I don't measure. Just add what looks right to you!
bakerfool
Pittsburgh, PA
1/17/2017
I have made these muffins three times and I have to say they are magnificent. They hit that chocolate sweet spot yet, I don't feel guilty eating two for breakfast! My husband loves them, my very picky (arg) grandchildren love them. The second time I made them I didn't have whole wheat flour so I substituted white flour which, of course, led to a lighter and fluffier muffin. The third time I used King Arthur's "white" whole wheat flour and got the best of both worlds. I do add more than 1/3 cup (really?) of chocolate chips, closer to 1/2 or 2/3. I don't really measure.
ljpd55082
Hudson, WI
9/16/2016
These muffins are perfect. Big hit with family and friends.
KatherineCampbell
Park City Utah
8/31/2016
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