Not-too-sweet, ready in just forty minutes! These muffins not only look great, but they taste amazing, with a rich, decadent banana-chocolate flavor.
Author: A Hint of Rosemary
or Gluten-Free All-Purpose Flour
, firmly packed
Unsweetened Cocoa Powder
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 (1/4 cup)
Baking Powder (1/2 Tbsp)
Instant Coffee (1 tsp)
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)
Large Eggs (2)
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
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)
Nutrition Per Serving
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