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5.0 from 21 votes

Marbled Banana Muffins

Incredible marbled banana muffins baked with a swirl of fudgy chocolate batter and plenty of melty chocolate chips. These fun, easy marbled chocolate banana muffins have a cozy hint of cinnamon flavor and make such a fun breakfast, snack, or treat!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 servings
Calories: 236 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • Wet ingredients
  • 3 extra-ripe spotty large bananas, mashed
  • ½ cup (107g) packed brown sugar (or coconut sugar)
  • 2 large eggs, at room temperature
  • ⅓ cup (80g) unsweetened vanilla almond milk (or milk of choice)
  • 1 tablespoon vanilla extract
  • Dry ingredients
  • 1 ½ cups (180g) all purpose flour (or sub white whole wheat flour)
  • ¼ cup (20g) unsweetened cocoa powder or cacao powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ⅓ cup (75g) coconut oil, melted and cooled (or sub melted butter or vegan butter)
  • ½ cup (90g) chocolate chips
  • For topping
  • 2 to 3 tablespoons chocolate chips
  • Maldon sea salt, for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. In a large bowl, mix together banana, brown sugar (or coconut sugar), eggs, almond milk and vanilla extract.
  3. In a separate large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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

  • See the full post for tips and tricks for making these muffins!

Nutrition Information

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%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 236

% 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.