Dark Cocoa Banana Muffins - Bhg

• 1 3/4 cups all purpose flour
• 1/3 cup brown sugar packed
• 1/4 cup unsweetened cocoa powder dark
• 1 1/2 teaspoons baking powder
• 1 teaspoon instant coffee crystals
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/2 cup sour cream
• 2 eggs
• 3 tablespoons butter melted
• 2 bananas peeled
• honey

1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee crystals, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a 2-cup measure whisk together buttermilk, sour cream, eggs, and butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Trim ends from bananas and bias-cut each into 6 pieces. Press a banana piece into each (banana will not be covered). Drizzle banana pieces with honey. Bake for 15 minutes or until tops are firm. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. If desired, drizzle with additional honey.
4. Nutrition Facts (Dark Cocoa Banana Muffins)ner serving: 176 kcal cal., 6 g fat (3 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 43 mg chol., 271 mg sodium, 28 g carb., 2 g fiber, 11 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

flour, brown sugar, baking powder, instant coffee crystals, baking soda, salt, buttermilk, sour cream, eggs, butter, bananas, honey

Taken from www.yummly.com/recipe/Dark-Cocoa-Banana-Muffins---BHG-1492688 (may not work)