2/3 cup sugar
1/2 cup oil
1/4 cup strong brewed coffee, cooled
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup plain yogurt or lait caillé
2 cups whole wheat flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
Mix sugar and oil in large bowl. Stir in eggs and coffee until well blended. Add bananas and yogurt. Beat until smooth. Stir in flour, cocoa, baking soda and salt just until moistened.
Fill lined muffins cups about 3/4 full. Bake in preheated oven 350° for about 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely, about two hours.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.