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Dark Cocoa Banana Muffins




Source of Recipe


Better Homes & Gardens April 2014


Recipe Introduction


These delicious and low sugar muffins were a bit of a surprise. Very tender with a nice, but not overly done sweetness. Use the best and darkest cocoa that you can find. I used buttermilk powder and it worked just fine in these. I also omitted the coffee crystals, since I can ALWAYS taste it.


List of Ingredients




1 3/4 cups all-purpose flour
1/3 cup packed brown sugar
1/4 cup dark unsweetened cocoa powder
1 teaspoons baking powder
1/2 teaspoon instant coffee crystals
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
3 tablespoons butter, melted
2 bananas, peeled
Honey


Recipe



Heat oven to 400 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl whisk the flour, brown sugar, cocoa powder, baking powder, coffee crystals, baking soda, and salt together. Make a well in the center of this mixture.

In a small bowl whisk together the buttermilk, sour cream, eggs, and butter. Add all at once to flour mixture. Gently stir just until the flour is gone, being careful not to overmix (batter will be lumpy).

Scoop the batter into the muffin tin, filling each about three-fourths full. Trim the ends from the bananas and bias-cut each into 6 pieces. Press a banana piece into each with one end of the banana slice sticking out of the top of the batter – maybe halfway in. Drizzle banana pieces with honey. Bake for 15 minutes or until tops are firm and they pass the toothpick test. Immediately remove the muffins from the tins. Use a straight sided spreader or butter knife and be gentle. Place on a wire rack to cool a bit more. Best served warm. If you like, drizzle with additional honey.

Makes: 12 muffins