Another great cupcake recipe I found in the April 2014 issue of Better Homes and Gardens.
The muffins came out perfectly, so soft and moist! Dark chocolate and banana is a great flavor combination. You can bake this recipe into a dessert bread as well. Just pour the batter into a 9-inch bread pan and enjoy.
Dark cocoa according to Health News Library (HNL) has great health benefits, like potassium, copper, magnesium, and iron in high concentrations. You know what that means, right? Dark Chocolate is great for your heart and lowering high blood pressure.
HNL states, “The copper and potassium help prevent against stroke and cardiovascular disease. The iron protects against anemia, and magnesium helps prevent type 2 diabetes, high blood pressure and heart disease” (read more here: Dark Chocolate Helping with Health Concerns).
Now for the featured recipe: Dark Cocoa Banana Muffins and here is what you will need:
1 3/4 cups all-purpose flour
1/3 cup packed brown sugar
1/4 cup dark unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon instant coffee powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup buttermilk (we forgot to add this to the cutting board)
½ cup sour cream
3 tablespoons butter, melted
2 bananas, peeled
Honey for topping
Preheat oven to 400 degrees
Grease twelve 2 ½ -inch muffin cups; set aside.
In a large bowl stir together flour, brown sugar, cocoa powder, baking powder, coffee powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
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.
Peel and trim ends from bananas and cut each into 6 pieces. You should do this before mixing dry ingredients in with the wet. Once the wet ingredients hits the dry portion, it activates the soda. As a rule of thumb, once you have mixed the wet and dry together, get it in the oven as soon as possible.
Next, spoon the batter into prepared muffin cups, filling each about three-fourths full and press a banana piece into each prepared cupcake batter, but the banana should not be covered completely, only push in half way.
Now the next part says to drizzle with honey, then bake for 15 minutes. But it is not recommended to heat honey above 100 degrees, it kills the enzymes that benefit good health.
Ask A Scientist says, “Honey bees keep the temperature of their brood nest at just under 100 degrees. Many figure that honey should not be raised above this temperature to preserve many of its good qualities. If honey is heated above that, there is disagreement on what the temperature is at which the helpful enzymes are damaged. It is likely in the 120 to 140 range.”
They go on to say, “Honey distributed by large distributors and sold in larger stores is usually heated to 180 degrees.This is to dissolve even the smallest crystals that might act as “seeds” that promote crystallization. Although crystallization does not harm the honey in any way, it is considered less desirable (in the US but not necessarily abroad). The enzymes that are not visible are sacrificed for the sake of “good” looks.”
Here at Splendid Recipes and More, we use raw honey, in its whole form. To liquefy the honey: boil some water in a sauce pan. Place the amount of honey you want to liquefy into a small glass jar and dip the jar into the hot water. The honey will soften and become runny, but will not heat to above 100 degrees.
Now bake the muffins for 15 minutes or until tops are firm, then remove and cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups. Drizzle with honey and serve warm. Here we drizzled with raw honey. As a side note, 1/3 cup dark brown sugar dosen’t sweeten the muffins to well. But adding the honey will sweeten every bite. If you don’t wish to drizzle with honey, increase your dark brown sugar to add the sweetness you desire. Enjoy!!
What Others are Saying About Muffins with Bananas and Cocoa: