Banana Chocolate Mini Muffins
3/4 cup whole wheat flour
1 cup all purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
1 1/2 bananas
2 eggs
1 cup coffee, regular or decaffeinated
1 cup nonfat milk
1 teaspoon vanilla extract
Spray nonstick muffin pan with vegetable oil and set aside. Preheat oven to 300 degrees.
Sift cocoa powder, baking powder and baking soda together.
Puree the sugar, bananas and eggs.
Mix the sifted ingredients with the remaining dry ingredients. Combine coffee, milk and vanilla extract with the banana mixture. Add the wet and dry mixtures together.
Bake at 300 degrees for about 15 to 20 minutes. Muffins are done when you push on the top of muffin and it springs back. Cool for twenty minutes. Optional: Sprinkle with confectioners’ sugar.
Yield: 22 1/2 ounce muffins.
Per Serving: Calories 240; Fat 2.5 gm; Saturated Fat 0.9 gm; Cholesterol 36 mg; Sodium 452 mg; Carbohydrate 54 gm; Dietary fiber 4 gm; Sugars 35 gm; Protein 5 gm.
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