I’ve been eyeing Daphne Oz’s first cookbook/lifestyle book and my husband surprised me with it last week. I’m halfway through it and have been enjoying it thoroughly – it isn’t your typical cookbook! My daughter spied this recipe and I thought I would give it a try, of course, with my own spin. The end result, a muffin that is super moist and packed with fiber and chocolatey deliciousness without guilt! Love that.
1/2 cup of melted organic coconut oil
1/4 cup of light brown sugar
3 overripe bananas
2 tablespoons of applesauce (unsweetened) – I used organic peach/apple
1.5 teaspoons of vanilla extract
1/4 cup of water
1.5 cups of whole wheat flour (I used King Arthur’s)
1/4 cup of cocoa (I used King Arthur’s dark cocoa)
1/3 cup of ground flaxseed meal
1 tablespoon of wheat germ
1.5 teaspoon of baking soda
1/2 teaspoon salt
1/4 cup of dark chocolate chips
Preheat your oven to 350 degrees and line your muffin pan or spray it with baking spray. I used a mini muffin pan.
In your stand mixer with paddle attached, blend the oil and sugar. Then add bananas, applesauce, vanilla and water and blend until creamy. Then add your two eggs. Blend again.
In a dry mixture bowl, whisk flour, cocoa powder, flax, wheat, soda and salt. Once blended, add to the wet mixture bowl and blend. Add in the chocolate chips and blend. Scoop into your prepared muffin pan. Bake for 12-16 minutes or until a toothpick comes out clean. Let cool for 5-7 minutes then enjoy.
— Knead to Cook