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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%
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Cocoa Banana Muffins

Recipe #47245 | 40 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Nov 21, 2002

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.

12 muffins (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1293752

On Jun 11, 2009

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.

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From: Chef RobinB

On Apr 16, 2009

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.

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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!

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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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