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 its 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. Per muffin: 161 calories; 2g fat; 43mg cholesterol; 32g carbohydrate; 119mg sodium; 4g protein; 1g dietary fiber. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 147 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 31g Carbohydrate; 38mg Cholesterol; 149mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 10|
|Calories from Fat: 50 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 212.2mg||65 %|
|Sodium 204mg||7 %|
|Potassium 225.5mg||6 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 66.1g|
|Protein 9.1g||13 %|
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Calories per serving: 350
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