Moist Chocolate Banana Whole Wheat Cupcakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 bananas, ripe
• 1/2 cup sugar
• 2 tablespoons sugar
• 2 eggs
• 1/4 cup whole milk
• 4 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (freshly ground, if possible)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1 1/2 cups whole wheat flour
• 1/3 cup cocoa (not the sugary stuff, real cocoa)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a blender combine the first 7 ingredients. liquify.
• 3 in a bowl combine the baking powder, whole wheat flour, and cocoa.
• 4 add the liquefied contents of the blender to the bowl, mix until well-integrated. do not overmix or you'll risk tough and breadlike cupcakes.
• 5 grease muffin tins (or use paper liners).
• 6 fill each muffin tin to 3/4 full.
• 7 pop into preheated oven and quickly close the door. after 8 minutes, turn the oven off. leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
• 8 if you are using paper liners, immediately turn the cupcakes out of the muffin tray. otherwise, allow to cool for 5 minutes in the tray, then remove.
• 9 eat as is, or cool before icing with your favorite icing recipe.
• 10 store in a tupperware container with room to breathe. if you won't eat it within a few days, wrap tightly in 3 layers of saran wrap and freeze.