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.
Morning workouts are my favourite! Knocking out an 8k tempo run before most people are awake (and in some cases, before the sun is even up) just feels amazing and sets me up for a fantastic day. However, morning workouts usually mean I’m grabbing breakfast on my way out the door and chowing down on my muffin and coffee on the way to work, or taking something with me to swim practice so I can go straight to the office afterwards. That’s where these whole grain breakfast muffins come in so handy – they’re full of healthy carbs and fibre, very little fat or refined sugar and taste delicious. I usually eat them warm and buttered, along with fresh berries, yogurt and coffee.
Banana Spice Muffins
Yields: 12 muffins
1 c. bran
1 c. whole wheat flour
1/2 c. quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp flax meal
2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, beaten
4-5 bananas, mashed
1/2 c. milk
1/4 c. honey
3 Tbsp molasses
2 Tbsp olive oil
- Preheat oven to 400F. Grease muffin tins with butter (don’t use paper muffin cups as the muffins will stick).
- In a medium bowl, combine dry ingredients.
- In a small bowl, combine wet ingredients then add all at once to dry mixture. Mix only until combined (it’s okay if there are small lumps in the batter).
- Spoon batter into prepared muffin pan, dividing evenly. Bake at 400F for 16-18 minutes or until the tops are lightly browned. Remove from oven and let cool in pans for 5 minutes; remove to cool completely on cooling racks.
These muffins are best enjoyed warm and buttered, straight out of the oven. If you prefer to keep some for breakfast rather than demolishing an entire dozen muffins in one go, reheat in a toaster oven for 10 minutes at 250F.
Nutritional information, per muffin: 184 cal, 34g carbs, 4.6g fibre, 12g sugar, 5g protein, 3.8g fat (I know, right? AMAZING!)