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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 87g Recipe makes 12 muffins) |
||
| Calories 193 | ||
| Calories from Fat 45 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 195mg | 8% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 34.2g | 11% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 17.2g | ||
| Protein 4.8g | 9% | |
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
1
Preheat oven to 350°F.2
Butter or put paper cups in muffin pan.3
Mash bananas.4
Whisk in eggs, buttermilk, vegetable oil and vanilla.5
Mix the dry ingredients.6
Be sure to sift the cocoa.7
Mix wet and dry ingredients until just blended.8
Spoon the batter into the muffin cups.9
Bake for 20-25 minutes, until done.10
If you like, lay a slice of banana over each muffin before baking.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: elastigirl
On Jun 16, 2008
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.
From: LUVMY2BOYS
On Mar 1, 2006
These were good but I had to try them several times to get it right! I ended up using 5 bananas, 1/2 cup brown sugar + 1/2 cup Splenda & applesauce for the oil. In the end I decided to use the full 1/2 cup cocoa although it was suggested that the amount be reduced. Great recipe but it needed some tweaking!
From: AprilShowers
On Apr 3, 2007
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 1% milk mixed with lemon juice for the Buttermilk. (Use 1T. lemon juice per 8oz. milk and allow to sit for a few minutes.) Otherwise followed recipe exactly, and they turned out beautifully! I will be making these again!
From: LonghornMama
On Dec 18, 2005
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!
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