Ingredients
1 cup boiling water2/3 cup dried tart cherries1-1/2 cups whole wheat pastry flour1/2 cup plus 1 tablespoon sugar1/4 cup plus 3 tablespoons baking cocoa2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon salt1/2 teaspoon ground cinnamon2 large eggs, room temperature1 cup mashed ripe banana (about 2 medium)1/3 cup canola oil1/4 cup 2% milk or unsweetened almond milk2 teaspoons vanilla extract1/2 cup chopped pecans
Preparation
Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries.
Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
