Dark Cocoa Banana Muffins

Cocoa powder and instant coffee crystals make these sweet muffins taste rich and decadent. You'll never guess they're low in calories!

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Reviews (0)

4.0 by 21 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 15 mins 400°F
  • Cool: 5 mins

Dark Cocoa Banana Muffins

Directions

  1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee crystals, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. In a 2-cup measure whisk together buttermilk, sour cream, eggs, and butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy).
  3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Trim ends from bananas and bias-cut each into 6 pieces. Press a banana piece into each (banana will not be covered). Drizzle banana pieces with honey. 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.
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Nutrition Facts (Dark Cocoa Banana Muffins)

  • Per serving:
  • 176 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 43 mg chol.,
  • 271 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

21 Ratings
863 Days Ago
Am starting to give BHG a bit more cred these days, this recipe is a good reason why. The muffins were light, low on fat and calories and high on flavor. Plus they were really easy on the eyes.
1209 Days Ago
I followed this recipe exactly. The muffins were incredibly dry. I had to drink lots of water along with also spreading them with extra honey to make them edible. If you use baking cups in your muffin pan, drizzling the honey before baking will make it impossible to remove the baking cups before eating. I would recommend putting the banana in before baking but drizzling with the honey as soon as the muffins are out of the tin. This recipe sounded great but did not meet expectations. The flavor was not remarkable and the texture was tender yet very dry. I would not recommend this recipe to anyone, and I will look for another chocolate banana muffin recipe somewhere else.

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