Name: Double Chocolate Banana Muffins
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 tbsp ground flaxseed; 3 tbsp water; 3 null ripe banana; 0.75 cup granulated sugar; 0.33 cup unsweetened applesauce; 0.33 cup coconut oil (melted (refined coconut oil doesn't smell or taste like coconuts; use unrefined for a distinct coconut taste)); 1 tsp pure vanilla extract; 0.25 cup cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 0.5 tsp salt; 1.5 cup all purpose flour; 1.8 oz dark chocolate (dairy-free, coarsely chopped, plus extra for topping)

Instructions

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1

Combine the ground flaxseed (1 tbsp) and water (3 tbsp) in a large bowl. Mix and set aside for 5 minutes to gel.
2

Lightly grease or line a [muffin pan] and preheat the oven to 375°F (190°C)*. (*We used top and bottom heating, not fan-assisted/convection).
3

Add the banana (3 ripe) to the flaxseed mixture and mash well.
4

Whisk in the granulated sugar (0.75 cup), unsweetened applesauce (0.33 cup), coconut oil (0.33 cup), and pure vanilla extract (1 tsp).
5

Add the cocoa powder (0.25 cup), baking soda (1 tsp), baking powder (1 tsp), and salt (0.5 tsp), and mix again.
6

Then add the all purpose flour (1.5 cup), mixing until partly combined. Gently fold in the dark chocolate (1.8 oz). Be careful not to over-mix.
7

Evenly divide the batter into the prepared muffin tin. Top each muffin with extra chocolate chunks, if desired, and bake on the middle rack of the oven for about 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
8

Allow the muffins to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely. Enjoy!