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 Banana Flax Muffins
slightly adapted from Relish
makes 12-14 muffins

1/2 cup organic coconut oil, melted
1/4 cup packed dark brown sugar
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 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.