Dessert: Fudgy Chocolate Banana Flax Muffins

Recipe by Daphne Oz 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 babies are truly guilt-free, since

This recipe includes superfoods such as:

Wheat Germ, Apples

Health benefits of Fudgy Chocolate Banana Flax Muffins

Wheatgerm is a natural source of Inositol, which is often prescribed in the form of supplements for women with PCOS due to its ability to effectively reduce insulin resistance and improve insulin sensitivity. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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

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!

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