2 small bananas, very ripe
1 teaspoon vanilla extract
2 large eggs
3/4 cup nonfat buttermilk
1 cup flour
1/2 cup Dutch cocoa powder, sifted
3/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt
butter flavor nonstick cooking spray
Heat oven to 350 degrees. Spray every other muffin cup with cooking spray, and set aside. Place the bananas and vanilla in a food processor, and process until pureed. Transfer the puree to a medium mixing bowl, and whisk in the eggs and buttermilk until just combined. Be careful not to overmix the batter, or the muffins will become too tough . Set aside. In another medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Using a large spoon, stir in the banana-vanilla mixture until just combined. Spoon the batter into the prepared muffin cups, until it’s almost to the top. Transfer muffins to the oven to bake until a toothpick inserted into a muffin comes out clean, about 35 minutes. Place muffins on wire rack to cool.
Serve warm.
Makes 10.