Dark Cocoa Banana Muffins

Dark Cocoa Banana Muffins Enlarge Image
4 users rated this recipe an average rating of 2.5
Makes:
12 servings
Prep:
20 mins
Bake:
15 mins 400°F
Cool:
5 mins
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Dark Cocoa Banana Muffins

Ingredients
1 3/4
1/3
cup packed brown sugar
1 1/2
teaspoons baking powder
1
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

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.

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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