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Daphne Oz's Fudgy Chocolate Banana Flax Muffins


Daphne Oz, co-host of ABC’s The Chew and yep, Dr. Oz's daughter, knows a thing or two about healthy cooking. In college, she shed more than 30 pounds and has kept them off permanently simply by striking a healthy balance by eating real foods in the right amounts.

Her new cookbook, Relish, combines her passions for food, style, design, and entertaining. Interspersed with Oz's practical lifestyle advice are her delicious, healthy recipes that only taste indulgent—roasted veggie whole-wheat mac ‘n’ cheese for dinner, anyone?

Below is Oz's recipe for fudgy chocolate banana flax muffins. “This is not your average breakfast muffin," she says. "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 (almost) all the sinfully sweet goodness is derived from bananas, applesauce, and cocoa powder. That’s something to get up for in the morning! And I’ll say what I want to say without saying it: Fiber never tasted so good.”

RELATED: For more delicious treats, try these guilt-free muffins.

Makes: 12 to 14 muffins

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

1. Preheat oven to 350 degrees and line a large muffin pan with paper liners.
2. Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream oil and sugar. Add bananas, applesauce, vanilla, and water and beat until smooth. Beat in eggs.
3. In a separate large bowl, whisk together flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add wet ingredients to dry ingredients and mix just until combined. Fold in chocolate chips.
4. Spoon batter into 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 muffins on a cooling rack and let them cool for at least 5 minutes before digging in.


  • To store the muffins, place them in a zip-top bag with a paper towel and remove as much air as possible; store in cool, dry place.
  • To freeze leftover batter, pour into a zip-top bag, remove the air, and seal, or spoon into a lined muffin pan, wrap tightly with plastic wrap, and place in the freezer for about 24 hours until the batter is solid. Once frozen, remove the cups from the pan and put them into a zip-top bag, removing as much air as possible. Double-wrap them in a second zip-top bag to prevent freezer burn.
  • To bake, you have two options: You can thaw the batter in the bags and pour it into lined muffin tins (cut the bottom corner off the bag to make this easy!) and bake as usual, or you can place the frozen muffins in a muffin pan and place the pan in a cold oven. Set the oven to 350 degrees and add 20 to 30 minutes to the baking time to allow the oven to preheat and the muffin batter to thaw.

Nutrition score per muffin: 248 calories, 13g fat (9g saturated), 31g carbs, 6g protein, 5g fiber, 19mg calcium, 2mg iron, 269mg sodium, 13g sugars

Recipe from Relish by Daphne Oz. Copyright 2013 by Daphne Oz. Used with permission by HarperCollins Publishers. All rights reserved.


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