This recipe was born when I was in a chocolaty mood (as with most delicious things), but don’t let that fool you – these muffins are a much healthier version of your typical double chocolate muffin, so they’re guilt free too!
I have to admit, this recipe is a little weird because I wanted to make a dozen large muffins and 16 small muffins so I have a variety of sizes around depending on how much I feel like eating. I’ll be modifying the amounts for only the one dozen regular sized muffins, but I had a lot of demand for the recipe after sharing my muffins last night, so in the meantime you can either multiply the recipe by about 2/3 or you can make extra muffins (I know which one I’d choose).
Guilt-Free Double Chocolate Muffins
Makes: 12 regular muffins and 16 small muffins
1 cup all purpose flour
2 cups whole wheat flour
1 cup old-fashioned rolled oats
1/4 cup chia seeds
1/3 cup ground flax seeds
2 Tbsp cocoa
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
6 mashed bananas
3/4 cup sugar
2/3 cup oil (I used half olive, half canola)
1/2 cup chocolate chips
- Preheat oven to 350F and grease muffin pans (don’t use liners because they will stick).
- In a large bowl combine all the dry ingredients in the first section above. In a smaller bowl combine wet ingredients, leaving out the chocolate chips.
- Add wet ingredients to dry, and mix slightly. Add chocolate chips and stir just until combined, leaving the batter a bit lumpy.
- Spoon into muffin pans, filling each right to the top. Bake at 350F for 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool in the pans for a few minutes then remove and cool completely on a cooling rack.