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!
Servings 12 servings
Calories 236cal
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
- 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
See the full post for tips and tricks for making these muffins!
Nutrition
Serving: 1muffin | Calories: 236cal | Carbohydrates: 35.1g | Protein: 3.8g | Fat: 10.1g | Saturated Fat: 7.2g | Fiber: 2.5g | Sugar: 17.4g