Last week I had some browning bananas, so I thought I’d turn them into the delicious sugar free muffins I previously posted here. I also had the urge to make them chocolate-y, and did so by adding approximately 3.5 tablespoons of cocoa powder (it may have been a little more, the spoon got away from me), and a little less than a quarter cup of brown sugar. I proceeded to mix all the dry ingredients together and when I reached into the fridge for some eggs, I realized that we had finished them at breakfast! Luckily my good friend Jen was over and she promptly informed me that flax seed can be used as an egg substitute. She told me to mix 1 tablespoon of ground flax seed with 3 tablespoons of water per egg. I did exactly that and the muffins turned out fantastic:
They needed to be cooked an additional 10-15 minutes, but they were chocolate-y banana goodness!