Marbled Banana Muffins
When I think about the perfect afternoon treat, Marbled Banana Muffins instantly come to mind. These delightful muffins are not just a feast for the eyes with their beautiful swirls of banana and chocolate batter; they are also a heartwarming reminder of cozy mornings spent in the kitchen with family. I still remember the first time I baked these with my grandmother. The kitchen filled with the sweet aroma of ripe bananas and melting chocolate, and every bite was like a warm hug. They’re the kind of muffins that make your heart sing, and I can’t wait to share this recipe with you!
Recipe Snapshot
40 mins
20 mins
20 mins
Medium
210 kcal
3 g
Standard
9 g
Frying Pan, Whisk, Oven, Wooden Spoon, Mixing Bowl, Baking Sheet
The Appeal of This Marbled Banana Muffins
1. Irresistible Flavor Combination
The combination of mashed bananas and chocolate creates a flavor explosion that’s hard to resist. The sweetness of the bananas complements the rich chocolate, making every bite heavenly.
2. Perfect for Any Occasion
Whether it’s a lazy weekend brunch, a quick breakfast on the go, or a sweet snack after school, Marbled Banana Muffins fit perfectly into any scenario. They’re versatile and loved by both kids and adults.
3. Simple Ingredients
Made with simple pantry staples like flour, eggs, and baking powder, these muffins are easy to whip up. You likely have everything you need to make them right in your kitchen!
4. Moist and Tender Texture
The addition of coconut oil and almond milk ensures that these muffins come out moist and tender every time. You won’t have to worry about dry muffins here!
5. Fun to Make
Swirling the batters together is not only a fun activity but also allows you to create a visually stunning treat. Kids love getting involved in the kitchen, and this recipe is perfect for them to help with.
6. Store Well
These muffins keep well for a few days, making them an excellent option for meal prep. You can enjoy them fresh from the oven or save some for later in the week.
Marbled Banana Muffins Ingredients
Every ingredient in Marbled Banana Muffins plays a role in creating the perfect balance of flavor and texture. The ripe bananas add sweetness and moisture, while the chocolate provides a rich contrast. Let’s take a look at what you need:
- 3 large bananas, extra-ripe and mashed – The star of the show, providing natural sweetness and moisture.
- ½ cup packed brown sugar – Adds sweetness and a hint of caramel flavor.
- 2 large eggs, at room temperature – Important for binding and adding richness.
- ¾ cup unsweetened vanilla almond milk – Keeps the mixture moist and adds a subtle nutty flavor.
- 1 tablespoon vanilla extract – Enhances the flavor profile of the muffins.
- 1 ½ cups all-purpose flour – The base for our muffins, providing structure.
- ¼ cup unsweetened cocoa powder – Adds a rich chocolatey flavor.
- 1 teaspoon baking powder – Helps the muffins rise.
- ½ teaspoon baking soda – Works with the acidic banana to help the muffins rise.
- ½ teaspoon cinnamon – Adds warmth and depth to the flavor.
- ½ teaspoon kosher salt – Enhances the overall flavor.
- ¾ cup coconut oil, melted and cooled – Adds richness and moisture.
- ½ cup chocolate chips – For a delightful chocolatey bite.
- 2 to 3 tablespoons chocolate chips for topping – To make the muffins extra special.
- Maldon sea salt, for sprinkling – A finishing touch for flavor contrast.
Marbled Banana Muffins Instructions
Making Marbled Banana Muffins is easier than you might think! With just a few steps, you’ll have a batch of these delicious treats ready to enjoy. Let’s dive into the process:
- Preheat your oven to 350 degrees F and line a 12-cup muffin tin with liners. Spray the inside of the liners with nonstick cooking spray to prevent sticking.
- In a large bowl, mix together the mashed bananas, brown sugar, eggs, almond milk, and vanilla extract. Stir until well combined and smooth.
- In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of the leavening agents.
- Gently fold the dry ingredients into the wet mixture using a wooden spoon. Be careful not to overmix; you want it just combined.
- Stir in the melted coconut oil until just incorporated. This adds rich moisture to the muffins.
- Transfer half of the batter (about 2 cups) to a separate medium bowl. To this bowl, add the cocoa powder and half of the chocolate chips. Mix until just combined.
- To fill the muffin liners, first spoon 1 tablespoon of the plain banana batter into each liner. Then, add 1 tablespoon of the chocolate batter on top. Repeat this until the muffin batter is used up. It’s okay if the batter reaches the top of the liners; they will rise beautifully!
- With a knife, lightly swirl the two batters together in each liner. A gentle figure-8 pattern works well; don’t overdo it or the swirls will blend too much.
- Gently shake the muffin pan back and forth a couple of times. This helps even out the batter before baking.
- Evenly sprinkle the remaining chocolate chips on top of the muffins for a delightful finish.
- Bake in the preheated oven for 18 to 25 minutes. Check for doneness by inserting a toothpick; it should come out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling. Sprinkle a little flaky sea salt on top before serving for an added touch of flavor.
Things Worth Knowing
- Ripe Bananas: Ensure your bananas are very ripe for the best flavor and sweetness.
- Don’t Overmix: Mixing the batter too much can lead to dense muffins. Mix until just combined.
- Swirling Technique: Use a knife gently for swirling the batter; a few strokes are enough!
- Cool Completely: Let muffins cool completely on a wire rack for the best texture.
Pro Tips and Tweaks
Here are some tips to ensure your Marbled Banana Muffins turn out perfect!
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator.
- Freezing: These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer bag. They can last up to 3 months.
- Serving Fresh: Warm them slightly in the microwave for about 10 seconds before serving for a fresh-baked taste.
- Variations: Feel free to add nuts or swap in different types of chocolate chips for added flavor.
- Enjoying with Coffee: These muffins pair wonderfully with a cup of coffee or tea, making them perfect for brunch.
Serve This Marbled Banana Muffins With
- Fresh Fruit: Serve alongside a bowl of mixed berries or sliced apples for a refreshing contrast.
- Yogurt: A dollop of Greek yogurt on the side adds creaminess and protein.
- Brunch Spread: Integrate these muffins into a brunch spread with other baked goods and fresh juices.
- Kids’ Snack: Perfect for a lunchbox snack or after-school treat, keeping kids energized.
- Seasonal Pairings: In the fall, serve with warm spiced chai or apple cider for a cozy treat.
FAQ
Conclusion
In summary, Marbled Banana Muffins are a delightful treat that combines the best of banana and chocolate flavors. They are perfect for any occasion, from breakfast to snack time. I encourage you to try this recipe and experience the joy of baking at home. You won’t regret it!
Marbled Banana Muffins
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 large bananas extra-ripe and mashed
- ½ cup brown sugar packed
- 2 large eggs at room temperature
- ¾ cup unsweetened almond milk or milk of choice
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ¾ cup coconut oil melted and cooled
- ½ cup chocolate chips
- 2 to 3 tablespoons chocolate chips for topping
- Maldon sea salt for sprinkling
Instructions
- Preheat your oven to 350 degrees F and line a 12-cup muffin tin with liners. Spray the inside of the liners with nonstick cooking spray to prevent sticking.
- In a large bowl, mix together the mashed bananas, brown sugar, eggs, almond milk, and vanilla extract. Stir until well combined and smooth.
- In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. This ensures even distribution of the leavening agents.
- Gently fold the dry ingredients into the wet mixture using a wooden spoon. Be careful not to overmix; you want it just combined.
- Stir in the melted coconut oil until just incorporated. This adds rich moisture to the muffins.
- Transfer half of the batter (about 2 cups) to a separate medium bowl. To this bowl, add the cocoa powder and half of the chocolate chips. Mix until just combined.
- To fill the muffin liners, first spoon 1 tablespoon of the plain banana batter into each liner. Then, add 1 tablespoon of the chocolate batter on top. Repeat this until the muffin batter is used up. It’s okay if the batter reaches the top of the liners; they will rise beautifully!
- With a knife, lightly swirl the two batters together in each liner. A gentle figure-8 pattern works well; don’t overdo it or the swirls will blend too much.
- Gently shake the muffin pan back and forth a couple of times. This helps even out the batter before baking.
- Evenly sprinkle the remaining chocolate chips on top of the muffins for a delightful finish.
- Bake in the preheated oven for 18 to 25 minutes. Check for doneness by inserting a toothpick; it should come out clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling. Sprinkle a little flaky sea salt on top before serving for an added touch of flavor.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator.
- Freezing: These muffins freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer bag. They can last up to 3 months.
- Serving Fresh: Warm them slightly in the microwave for about 10 seconds before serving for a fresh-baked taste.
- Variations: Feel free to add nuts or swap in different types of chocolate chips for added flavor.
- Enjoying with Coffee: These muffins pair wonderfully with a cup of coffee or tea, making them perfect for brunch.
