Fudgy Chocolate Banana Flax Muffins



Published by William Morrow

Fudgy Chocolate Banana Flax Muffins
This image courtesy of Ellen Silverman

Makes 12 to 14 muffins

Cooking MethodBaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Dietary ConsiderationHalal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegetarian

Five Ingredients or LessYes

MealBreakfast, Brunch, Tea

Taste and TextureChocolatey, Sweet

Type of DishBread, Muffins, Quickbreads


  • 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 good-quality 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


  1. Preheat the oven to 350°F. Line a large muffin pan with paper liners.

  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.

  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 choco¬late chips.

  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!


  1. 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.

  2. 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.

  3. 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.


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