Dark Cocoa Banana Muffins

Preheat oven to 400 degrees F (204 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 flour mixture; set aside.

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

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

Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. If desired, drizzle with additional Honey (to taste) .