Whole Wheat Chocolate Banana Muffins

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I haven’t made muffins in far too long. I sent these off to school with Aurelia and the kids raved about them. I had one, too and have to agree. Just sweet enough. Not dry at all. Just what a muffin should be. Nice to know I still have a knack for them. Upgrading to 22-24% cocoa, like Pernigotti, makes an awesome difference.

Whole Wheat Chocolate Banana Muffins
Adapted from Allrecipes

Ingredients
1/3 cup milk
1 tsp lemon juice
2 cups whole wheat flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 large eggs
1/2 cup brown sugar
3 ripe bananas, mashed
1/4 cup coconut oil
1 tsp vanilla extract

Instructions
Preheat oven to 375 degrees F. Lightly oil 16 muffin cups (or a 9×5 inch loaf pan). Stir the milk and lemon juice together in a glass measuring cup; let stand until curdled, about 5 minutes. Into a medium bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. Beat the eggs, coconut oil, and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18-20 minutes for muffins (or 50-60 minutes for a loaf). Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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