dark cocoa banana muffins

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.

dark cocoa banana muffins

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.

dark cocoa banana muffinsdark cocoa banana muffins

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. And 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.

dark cocoa banana muffinsdark cocoa banana muffinsdark cocoa banana muffins

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.

dark cocoa banana muffins

After a quick stint in the oven, perfection!

dark cocoa banana muffinsdark cocoa banana muffinsdark cocoa banana muffins

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 muffinsdark cocoa banana muffins

dark cocoa banana muffins

Based on a recipe from BHG

Not-too-sweet, ready in just forty minutes!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 muffins
Author Rosemary Stelmach

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

  1. 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.

  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. 

  4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. If desired, drizzle with additional honey.

dark cocoa banana muffins

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