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Banana Cacao Muffins photo
Banana Cacao Muffins
photo by recipe author

Servings: 10 large muffins
Preparation Time: 25 minutes

Dry:

  • 150g (1 1/4 cups) whole wheat pastry flour
  • 42g (7 1/2 tablespoons) cacao powder (or regular cocoa)
  • 48g (1/4 cup) whole brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

Wet I:

  • 4 egg whites
  • 240g banana (about 2 medium/large)
  • 4 oz (1/2 cup) plain, Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon stevia extract

Wet II:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, whisk together the dry ingredients.

3. In another large bowl, whisk together the Wet I ingredients.

4. In a medium bowl, heat the Wet II ingredients until smooth.

5. Pour the Wet II mixture into the Wet I mixture and stir until combined.

6. Pour the wet mixture into the dry mixture and stir until combined.

7. Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes, or until a toothpick comes out clean.

Recipe submitted by Jessica, AZ

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I was wondering what gluten-free alternative for the flour would work wonders in this paticular recipe?
# Posted By Joan | 4/27/12 5:42 AM
Just look for our gluten free muffins on here, we have plenty. The one that's closest to this one is my personal recipe here: http://www.freecoconutrecipes.com/index.cfm/2009/10/21/coconut-flour-cocoa-banana-muffins-gluten-free

If you want the cocoa + banana combo in a muffin, you're going to love them.
# Posted By Sarah:) | 4/27/12 10:18 AM
Something seems off with this recipe and the measurements. The flour states 1/4 C but in grams listed that equals 1.5 C on my scale. Also could the amt of oil be wrong in grams? Seems like a lot! The muffins had a good taste up front but the aftertaste didn't thrill me. Too much oil? Probably won't make these again but you don't know if you don't try...
# Posted By vikki | 4/27/12 3:44 PM
vikki: The flour measurement is 1 1/4 cups. Cup measurements will never be the same way twice, so it's never very precise like the weight measurements are.

The oil measurement is fine. Again, cups and spoons are never precise but 42 grams of coconut oil will be about 3 tablespoons. The aftertaste is probably the whole wheat. If you're more used to all purpose flour goods, the whole wheat may come across as very nutty or a tad bitter.
# Posted By Sarah:) | 4/27/12 4:33 PM
Could I omit the whole wheat flour for coconut flour??
# Posted By Ashyg | 7/9/13 7:22 PM

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