This is a quick one, folks. A not-too-sweet or not-too-rich treat that can be ready in under an hour.
And if you have some gluten-free folks in your crowd, go ahead and switch out that regular flour for the gluten-free version. Makes no difference. Delicious either way.
You can make these the basic way by simply greasing up your muffin cups. I like to fancy them up a bit by using some parchment liners. Whatever method you prefer will work.
As I mentioned earlier, these guys are not overly sweet. The recipe calls for just a third cup of brown sugar. And the addition of the coffee powder adds another subtle layer of flavor.
Don’t forget you can easily turn these into gluten-free treats. I use Bob’s Red Mill Gluten Free All Purpose Baking Flour with really good results.
The batter is quickly blended in a bowl (no mixer required here …yay!) then poured into each of the waiting muffin cups.
Top each one off with a substantial banana chunk and drizzle with a bit of honey.
After a quick stint in the oven, perfection!
After about 5 minutes of cooling on a wire rack, it’s time to pour that cup of freshly brewed coffee.
And grab one or two of these beauties.
dark cocoa banana muffins
Based on a recipe from BHG
Not-too-sweet, ready in just forty minutes!
Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free all-purpose flour)
- 1/3 cup packed brown sugar
- 1/4 cup dark unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 3 tablespoons butter, melted
- 2 bananas, peeled
- honey
Instructions
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Preheat oven to 400°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.
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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).
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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.
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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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More muffins to try…
