Marbled Banana Muffins
Indulge in the perfect blend of flavors with these Marbled Banana Muffins. Moist, sweet, and rich with chocolate swirls, they're an ideal treat for breakfast or snack time. Each bite is a delightful experience that will leave you craving more. Whip them up today for a taste of comfort!
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.