Tuesday, June 24, 2014
Banana Chocolate Chia Seed Muffins
I started with Daphne Oz's recipe for Fudgy Chocolate Banana Flax Muffins as a guide. But I didn't have any flax or wheat germ. Substitution time! Through a happy accident, I also realized that I could cut the coconut oil and increase the applesauce.
Chocolate Banana Chia Seed Muffins
1/4 c. coconut oil, microwaved briefly until just starting to melt, plus more for greasing muffin tin
1/4 c. brown sugar
3 very ripe bananas
1/4 c. applesauce
1/4 c. water
1 1/2 c. whole wheat white flour (I recommend King Arthur brand flour)
1/4 c. cocoa powder
1/2 tsp. salt
1 1/2 tsp. baking soda
2 Tbsp. chia seeds (you could used ground here, but I used whole. They have a texture similar to poppy seeds)
1/3 c. semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Prepare standard, 12 cup muffin tin by rubbing cups with coconut oil or prepare with paper liners.
Cream oil and sugar in stand mixer fitted with paddle attachment. Add bananas to mixer and beat until smooth. Beat in remaining wet ingredients.
Whisk dry ingredients together in a mixing bowl. Stir in wet mixture until incorporated.
Divide batter between 12 muffin cups. They should each be about 3/4 full.
Bake muffins 15-18 minutes, until a tester comes out with a few crumbs clinging.
Nutrition facts per muffin: 199 calories, 9 g. fat, 29 g. carb, 3 g. fiber, 12 g. sugar, 5 g. protein (per myfitnesspal.com nutrition facts calculator). For those following Weight Watchers Points Plus, this calculated to 6 points plus per muffin.
These muffins are so yummy, if somewhat unconventional. I hope you'll try them, or Daphne Oz's original recipe with flax and wheat germ. Be creative and enjoy!