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Marbled Banana Muffins

Marbled Banana Muffins: A Chocolatey Twist on Comfort Food

Delightful Marbled Banana Muffins combine sweet bananas and rich chocolate for a kid-friendly breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Extra-ripe Bananas Use for optimal flavor and texture.
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • 2 large Eggs Room temperature is best.
  • 1 cup Unsweetened Vanilla Almond Milk Can swap with any nut-free milk.
  • 1 teaspoon Vanilla Extract Use pure for best flavor.
  • 2 cups All-Purpose Flour White whole wheat can be a healthier option.
  • 1/2 cup Unsweetened Cocoa Powder Adds rich chocolate flavor.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Cinnamon Enhances flavor to taste.
  • 1/2 teaspoon Kosher Salt Balances sweetness.
  • 1/2 cup Coconut Oil Melted butter or vegan butter can be substitutes.
  • 1/2 cup Chocolate Chips Use dark or semi-sweet for added richness.
For the Toppings
  • 1/4 cup Additional Chocolate Chips Sprinkle on top before baking.
  • 1 teaspoon Maldon Sea Salt A sprinkle on top enhances flavors.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spoon
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mash the bananas in a large bowl, then mix in brown sugar, eggs, almond milk, and vanilla extract until fully combined.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  4. Combine wet and dry ingredients gently, then stir in melted coconut oil until just combined.
  5. Divide the batter into two bowls, stirring cocoa powder and chocolate chips into one for the chocolate batter.
  6. Scoop banana and chocolate batters alternately into muffin liners, then swirl with a knife.
  7. Top each muffin with additional chocolate chips and a sprinkle of Maldon sea salt.
  8. Bake for 18-25 minutes, checking for doneness with a toothpick.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 9gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Ensure bananas are extra ripe for optimal sweetness and avoid overmixing the batter for fluffiness.

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