Monday, October 11, 2010

Cocoa Banana Muffins

This plate perfectly describes these muffins!  They're slightly chocolatey from the cocoa powder (no actual chocolate used), super moist from the bananas and yogurt, and tastefully sweet.  As in, yes, they're a bit desserty, but total acceptable breakfast food. 
I think I might be officially over the chocolate and banana combination for the time being... although this recipe could bring me back.

Cocoa Banana Muffins (adapted from Nick Malgieri's The Modern Baker, 2008)
1 1/2 c. whole wheat flour
2/3 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
3 medium very ripe bananas, peeled and mashed with a fork
1/2 c. Greek yogurt or sour cream
12 Tbsp. butter, softened
1 c. sugar
1/2 c. brown sugar
3 eggs
1. Preheat oven to 350. Combine flour, cocoa, baking soda and salt in a mixing bowl and mix well.
2. In a separate bowl, stir together mashed bananas and yogurt/sour cream.
3. Combine butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed, and a little lightened in color (about 1 min.). Beat in eggs one at a time, beating smooth after each.
4. Decrease mixer speed to low and beat in 1/2 flour mixture, then 1/2 banana mixture. Repeat until everything is mixed and tastes good when you stick your finger in to test (yes, you should definitely not skip this step).
5. Divide batter equally among muffin pans either greased or fitted with cupcake liners.
6. Bake until they are well risen and firm to the touch, about 30 minutes. Cool on a rack then eat up!


 

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