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Servings:

Dark Cocoa Banana Muffins

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.

Total Time

40min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

1 3/4 cups

All-Purpose Flour

or Gluten-Free All-Purpose Flour

•

1/3 cup

Brown Sugar , firmly packed

•

1/4 cup

Unsweetened Cocoa Powder

•

1/2 Tbsp

Baking Powder

•

1 tsp

Instant Coffee

•

1/2 tsp

Baking Soda

•

2/3 cup

Buttermilk

•

1/2 cup

Sour Cream

•

Large Eggs

•

3 Tbsp

Butter , melted

•

Bananas , peeled

•

to taste

Honey

Cooking Instructions

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) , 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) , Large 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) .

Nutrition Per Serving

CALORIES

175

FAT

6.6 g

PROTEIN

4.3 g

CARBS

25.9 g