Dark Cocoa Banana Muffins

Preheat oven to 400 degrees F (200 degrees C). Grease twelve 2 1/2-inch muffin cups; set aside.

In a large bowl stir together All-Purpose Flour (1 3/4 cups), Brown Sugar (1/3 cup), Unsweetened Cocoa Powder (4 Tbsp), Baking Powder (1 tsp), Instant Coffee (1 tsp), and Baking Soda (1/2 tsp). Make a well in the center of the flour mixture; set aside.

In a 2-cup measure whisk together Buttermilk (2/3 cup), Sour Cream (1/2 cup), Farmhouse Eggs® Large Brown Eggs (2), and Butter (3 Tbsp). Add all at once to the flour mixture. Gently stir just until moistened, batter should be lumpy.

Spoon batter into prepared muffin cups, filling each about 3/4 full. Trim ends from Bananas (2) and bias-cut each into 6 pieces. Press a banana piece into each, the banana should not be covered. Drizzle banana pieces with Honey (to taste). Bake for 15 minutes or until the tops are firm.

Cool in muffin cups on a wire rack for 5 minutes.

Remove from muffin cups and serve warm. If desired, drizzle with additional Honey (to taste).