The dividing line between muffin and cupcake has always been a bit hazy.
I think people prefer to say “muffin” when they’re eating it before noon and when they’re trying to be healthy.
Once, at Perkins Restaurant in Minnesota, the “muffin of the day” was double chocolate chip with cappuccino frosting. The worst part? I ordered it.
To be fair, my mufcakes are nutritious: whole wheat, 5 bananas and cocoa powder (full of antioxidants).
Chocolate Banana Whole Wheat Mufcakes
Adapted from Pinch My Salt, a San Diego-based food blog
1/2 C. (1 stick) butter
1 C. sugar (per usual, I used raw/unrefined)
1.5 C. mashed ripe banana (~5 bananas)
1 t. vanilla
1/4 C. half and half
2 C. whole wheat pastry flour
1 t. baking soda
1/2 t. salt
1/2 C cocoa powder
1. Preheat oven to 350 degrees
2. In a large bowl, mix butter, sugar, eggs, bananas and vanilla.
4. In a separate bowl, mix together the flour, baking soda, salt and cocoa powder.
5. Stir the liquid ingredients into the dry ingredients.
6. Pour this mixture into muffin tins that have been greased or lined with paper cups. (I made 6 large mufcakes and 12 mini mufcakes.)
7. Bake for 45-60 minutes, depending on size of muffins- use a toothpick to test. Cool at least 10 minutes.
To emphasize muffin-ness, spread with peanut butter and banana slices.
To emphasize cupcake-ness, top with chunky coconut frosting.