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Friday, February 28, 2014

Fudgy Chocolate Plantain Flax Muffins

This week was a marathon. Pile school vacation on top of a big book deadline, traveling solo with two kids, and 20 something temperatures - pass me another chocolate muffin and cup of coffee please. Although overwhelming at times the boys and I had a great off island getaway and some real fun visiting friends, hitting up old stomping grounds, and having a special slumber party. Dylan's fierce love for chocolate is no secret so these were the perfect thing to bake together and snack on over the long week. When you're in the thick of it it's hard to imagine life any other way.

While away, I loved reading through Liz's Surviving the First Three Months with a New Baby post and was so happy she asked me to contribute a piece of advice to new moms. I'm a sucker for this stuff. Please check it out and pass it along to any friends who are expecting or have little ones at home.  

Fudgy Chocolate Plantain Flax Muffins
slightly adapted from Relish
makes 12-14 muffins

This was my first experience baking with plantains. They are very dense and starchy so it's important to pick overly ripe plantains and mash them extremely well - even using a food processor or blender. The middle of the plantain has coarse seeds and a firm core which can be hard to break down. If this is the case, simple cut them out before mashing. Plantains are not as sweet as bananas so if you like a sweet muffin sub the 2 plantains for 4 bananas.

1/2 cup organic coconut oil, melted
1/4 cup packed dark brown sugar
2 overripe plantains, well mashed by hand or using a food processor (or 4 overripe bananas)
2 tablespoons unsweetened applesauce
1 teaspoon pure vanilla extract
1/4 cup water
2 eggs
1 1/2 cups whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 cup wheat germ
2 tablespoons flaxseed
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup dark chocolate chips

1. Pre-heat oven to 350 F and line a muffin pan with paper liners (or squares of parchment paper when you realize you're out of liners like in my case!).

2. Using a mixer, cream the coconut oil and sugar together. Add the plantains/bananas, applesauce, vanilla, and water and beat until smooth. Add in the eggs - mix.

3. In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flax seed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.

4. Spoon the batter into the muffin liners until they are almost full. Bake for 20 - 25 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.


  1. Wow - you had me at traveling solo with 2 kids? Super impressive!
    I have never cooked with plantains before. I am eager to give these a try.
    Question - do you measure the coconut oil in the solid or liquid state?

  2. I love the idea of baking with plantains. These look delicious, love the chocolate-flax combo!

  3. Thank you! Megan, I measure coconut oil out at room temperature then melt it.

  4. I found you through Liz's post, and I love plantains. Also, chocolate. I may be squirreling this recipe away for future reference. (I have so much flaxseed from baking lactation cookies this fall!)

  5. This is the best muffin that I have ever eaten! YUMMMOOO!

  6. The flax seed taste and texture ground on its own isn't very pleasant for most people after all. Typically, I would use a cup of water for each 3-4 tablespoons of whole flax seeds, which will give you a good texture at the end of it.
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