Cocoa Banana Muffins
"One of my favourite muffins, sweeter than most breakfast muffins but still a long way from being cupcakes in disguise which too many muffins are. NOTE: I have adjusted the quantity of flour thantks to my reviewers. "
photo by Jenny Sanders
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 2 cups mashed ripe bananas
- 2 large eggs
- 3⁄4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 2⁄3 cups whole wheat flour
- 1⁄2 cup cocoa, sifted
- 3⁄4 cup dark brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350°F.
- Butter or put paper cups in muffin pan.
- Mash bananas.
- Whisk in eggs, buttermilk, vegetable oil and vanilla.
- Mix the dry ingredients.
- Be sure to sift the cocoa.
- Mix wet and dry ingredients until just blended.
- Spoon the batter into the muffin cups.
- Bake for 20-25 minutes, until done.
- If you like, lay a slice of banana over each muffin before baking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were AMAZING! The muffins were huge and moist with a delicious chocolatey flavor. I added 1/2 tsp. cinnamon and 1/8 tsp. nutmeg, which seemed to complement the flavors well. -
very tasty, I added 1/2 cup bananas more, only 1/2 cup sugar and 2 tablespoon of honey. thank you for this recipe. -
These are scrumptious! I halved the recipe and it still made 7 BIG muffins. Next time I will half it again and fill all 12 cups. I used 2 ripe bananas and substituted milk mixed with lemon juice for the Buttermilk. (Use 1T. lemon juice per 8oz. milk and allow to sit for a few minutes.) They turned out beautifully! I will be making these again! -
These muffins were delicous!!! My kids loved them and they were gone in one day. They turned out big and moist and I love the banana and chocolate together. Thank You so much. -
This was a great recipe!!! I didn't have regular milk or buttermilk so I used soy milk and it still turned out wonderful!!! I also only had light brown sugar but that doesn't make much of a difference. I'm going to have to hide them from my son becaus ehe has tried to eat them all! Next time I will substitute 4 egg whites for the 2 eggs to lower the calories and cholesterol even more. The chocolate and banana flavors are perfectly balanced. The recipe was very easy to follow. The recipe made 21 very large muffins and 12 mini as well. Will make these again.
see 5 more reviews
Tweaks
-
These are scrumptious! I halved the recipe and it still made 7 BIG muffins. Next time I will half it again and fill all 12 cups. I used 2 ripe bananas and substituted milk mixed with lemon juice for the Buttermilk. (Use 1T. lemon juice per 8oz. milk and allow to sit for a few minutes.) They turned out beautifully! I will be making these again!
-
This was a great recipe!!! I didn't have regular milk or buttermilk so I used soy milk and it still turned out wonderful!!! I also only had light brown sugar but that doesn't make much of a difference. I'm going to have to hide them from my son becaus ehe has tried to eat them all! Next time I will substitute 4 egg whites for the 2 eggs to lower the calories and cholesterol even more. The chocolate and banana flavors are perfectly balanced. The recipe was very easy to follow. The recipe made 21 very large muffins and 12 mini as well. Will make these again.
-
Fantastic!!These muffins are incredible..dark chocolately and moist. As Jenny says, they're not a cupcake in disguise, and I love that the recipe uses whole wheat flour. I used 6 very ripe black bananas and soured milk instead of commercial buttermilk. Recipe made 12 very large, batter full to the top muffins. Perfect at 21 minutes. Thanks, Jenny, for a great recipe!
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
