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RECIPE
12 INGREDIENTS5 STEPS40MIN

Dark Cocoa Banana Muffins

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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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.

40MIN

Total Cooking Time

12

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1 3/4 cups
Gluten-Free All-Purpose Flour
1/3 cup
Brown Sugar
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
2
Large Eggs
3 Tbsp
Butter , melted
2
Bananas , peeled
to taste
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Directions

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Step 1
Preheat oven to 400 degrees F (204 degrees C). Grease twelve 2 1/2-inch muffin cups; set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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) .

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