Marbled Banana Muffins
User Reviews
5
Marbled Banana Muffins
Description
This recipe starts with mashed overripe bananas blended with brown sugar, eggs, almond milk, and vanilla extract to form a moist base. The dry ingredients include all-purpose flour, baking powder, baking soda, cinnamon, salt, and cocoa powder. Once the wet and dry are combined, the batter is split; cocoa powder and chocolate chips are stirred into half. Muffin liners are filled alternately with plain banana batter and chocolate batter, then gently swirled to create a marbled pattern. The muffins bake at 350°F and emerge with a soft crumb and chocolate streaks.
The combination of banana sweetness and cocoa bitterness along with cinnamon spice gives complex flavor. Coconut oil adds moisture and helps tenderize, while chocolate chips provide melting pockets of chocolate. The swirled presentation creates a pleasing contrast and texture variation.
These muffins suit casual breakfasts, dessert, or snacks. They can be served warm or at room temperature and pair well with coffee or milk.
Ingredients
- Wet ingredients
- 3 banana extra-ripe, spotty, large, mashed
- ½ cup brown sugar packed, 107g or coconut sugar
- 2 egg large, at room temperature
- ⅓ cup almond milk unsweetened vanilla, 80g or milk of choice
- 1 tablespoon vanilla extract
- Dry ingredients
- 1 ½ cups all-purpose flour 180g or sub white whole wheat flour
- ¼ cup unsweetened cocoa powder 20g or cacao powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ cup coconut oil 75g, melted and cooled, or sub melted butter or vegan butter
- ½ cup chocolate chips 90g
- For topping
- 2 to 3 tablespoons chocolate chips
- sea salt Maldon, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, mix together banana, brown sugar (or coconut sugar), eggs, almond milk and vanilla extract.
- In a separate large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to wet ingredients and mix with a wooden spoon until just combined. Next, stir in melted coconut oil; mixing until just combined.
- Add half of the batter (about 2 cups of the batter) to a separate medium bowl. Stir cocoa powder and ½ cup chocolate chips into one of the batters, mixing with a wooden spoon until just combined.
- First spoon 1 tablespoon of the regular banana batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone. The muffin batter will likely come to the top of the muffin liners, that’s totally okay!
- Swirl the batters together back and forth with a knife, just about 1-2 times (I like to do 1 to 2 figure-8 patterns). Don’t go crazy or the batter won’t look nice and swirled.
- Gently shake your muffin pan back and forth just a few times to even out the batter. Evenly top the muffins with 2 to 3 tablespoons chocolate chips.
- Bake for 18-25 minutes until a tester comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt and enjoy!
Notes
- Refer to the full recipe post for detailed tips and techniques to achieve the marbled effect and moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 236cal | 12% |
| Carbohydrates | 35.1g | 12% |
| Protein | 3.8g | 8% |
| Fat | 10.1g | 16% |
| Saturated Fat | 7.2g | 36% |
| Fiber | 2.5g | 10% |
| Sugar | 17.4g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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