Cocoa Banana Muffins (Cupcakes)

These are good moist and chocolatey muffins, but not too loaded with fat and sugar. Still, you could ice them and call them cupcakes and no-one would say they weren't. I figure they check in at about 200 calories each, un-iced. Since I'm trying not to eat them all at once, I am about to find out how well they freeze. Should be alright, I think.

12 muffins
40 minutes - 15 minutes prep time


2 cups mashed ripe bananas
3/4 cup Sucanat or dark brown sugar
2 extra-large eggs
3/4 cup buttermilk
3 tablespoons mild vegetable oil
1 teaspoon vanilla extract

1 2/3 cup soft whole wheat flour
1/2 cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350°F. Line 12 muffin pans with papers, or butter them.

Mash the bananas and mix in the sugar. Beat in the remaining wet ingredients one at a time; the eggs, the buttermilk, the oil and the vanilla.

Sift together the flour, cocoa, baking powder, soda and salt.

Fold the dry ingredients into the wet ingredients until well blended, but do not overmix. Divide the batter evenly between the prepared muffin cups.

Bake for about 25 minutes, until firm (done). Cool in the tray for about 10 minutes, then remove them to finish cooling.





Last year at this time I made Pasta with Bacon, Shallots, Shiitakes & Cabbage.

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