If you love banana bread but want something with a bit more flair and flavor, these Marbled Banana Muffins with Chocolate Chips and Sea Salt Recipe are about to become your new obsession. Perfectly moist with bursts of rich chocolate and a subtle salty crunch on top, these muffins bring together the warm, comforting taste of ripe bananas with a luscious swirl of cocoa. Each bite feels like a little celebration of texture and taste that’s both familiar and excitingly fresh. Trust me, once you try this recipe, your muffin game will never be the same.

Ingredients You’ll Need

A muffin tray holds twelve unbaked cupcakes with a mix of dark brown chocolate batter and light cream batter swirled together in each white paper cup, topped with small dark chocolate chips scattered unevenly. The tray sits on a white marbled surface with a small white bowl filled with cocoa powder and a spoon on the right side, and a small round bowl of chocolate chips at the top. Extra chocolate chips are scattered around the tray on the white marbled surface. The lighting is soft and natural, highlighting the texture of the batters and chocolate chips. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, but each one plays a crucial role in building the perfect balance of moistness, sweetness, and that irresistibly rich marbled effect. From the natural sweetness of ripe bananas to the smooth, melty chocolate chips, let’s dive into what you’ll need.

3 extra-ripe spotty large bananas: Their natural sweetness and moisture create the perfect base for tender muffins.
½ cup (107g) packed brown sugar (or coconut sugar): Adds a deep caramel note that complements the bananas beautifully.
2 large eggs, at room temperature: These bind the ingredients beautifully and help the muffins rise just right.
⅓ cup (80g) unsweetened vanilla almond milk (or milk of choice): Keeps the batter light and tender with a subtle vanilla touch.
1 tablespoon vanilla extract: Enhances the overall flavor, adding warmth and depth.
1 ½ cups (180g) all-purpose flour (or white whole wheat): The foundation of your muffins’ structure.
¼ cup (20g) unsweetened cocoa powder or cacao powder: For that classic chocolate swirl with a slightly bitter balance.
1 teaspoon baking powder: Helps the muffins rise and get fluffy.
½ teaspoon baking soda: Works with the acidic ingredients to give the perfect lift.
½ teaspoon cinnamon: Adds warmth and a hint of spice to brighten the overall flavor.
½ teaspoon kosher salt: Enhances all the sweet flavors and balances the batter beautifully.
⅓ cup (75g) coconut oil, melted and cooled (or butter): Brings moistness and a subtle richness that makes these muffins truly indulgent.
½ cup (90g) chocolate chips: Bursts of melty chocolate in every bite.
2 to 3 tablespoons extra chocolate chips: For sprinkling on top, adding texture and appeal.
Maldon sea salt: The flaky sea salt topping contrasts perfectly with the sweetness for a sophisticated finish.

How to Make Marbled Banana Muffins with Chocolate Chips and Sea Salt Recipe

Step 1: Preheat and Prepare Your Pan

Always start by heating your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners and give each liner a light spray with nonstick cooking spray. This ensures your muffins come out clean without sticking, creating perfect individual portions.

Step 2: Combine Wet Ingredients

In a large bowl, mash those ripe bananas until smooth and creamy. Add in the brown sugar, eggs, almond milk, and vanilla extract, stirring gently until all ingredients are well blended. This wet mixture forms the sweet and luscious heart of your muffins, carrying moisture and flavor.

Step 3: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt in a separate large bowl. These dry ingredients build the structure and add subtle spice and lift for fluffy muffin perfection.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture, using a wooden spoon to gently fold them until just combined. Next, mix in the melted coconut oil until the batter is smooth but not overworked. The coconut oil ensures moist, tender, and rich muffins.

Step 5: Prepare the Batter for Marbling

Pour about half of the banana batter into a separate bowl. Stir the cocoa powder and ½ cup of chocolate chips into this batch until well combined. Now you’ve got two batters: one classic banana and one chocolatey swirl ready to mingle.

Step 6: Fill and Swirl the Muffin Liners

Spoon one tablespoon of the plain banana batter into each muffin liner, followed by one tablespoon of the chocolate batter on top. Repeat this layering until all your batter is used. Using a knife, swirl the two batters by moving it back and forth once or twice in a figure-eight motion. Don’t overdo it; you want those beautiful marbling patterns!

Step 7: Top and Bake

Shake the muffin pan gently to level the batter. Then, evenly sprinkle 2 to 3 tablespoons of extra chocolate chips on top of the muffins. Pop them in the oven and bake for 18 to 25 minutes until a tester inserted into the center comes out clean.

Step 8: Cool and Sprinkle with Sea Salt

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. While they’re still warm, sprinkle Maldon sea salt flakes on top to add that unforgettable sweet-salty crunch.

How to Serve Marbled Banana Muffins with Chocolate Chips and Sea Salt Recipe

The image shows a close-up of a chocolate vanilla swirl muffin with a rough texture, divided into two visible layers: a golden brown vanilla base and a dark chocolate swirled top mixed in the middle. The muffin is partly eaten, revealing the moist and soft inside with swirls of chocolate and vanilla. Surrounding the main muffin are three whole muffins with similar marbled chocolate and vanilla tops dotted with chocolate chips on white paper liners. The muffins rest on a white marbled surface, scattered with a few small chocolate chips. The background is gently blurred with a white ceramic plate holding more muffins and some green bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of flaky sea salt is all you need to elevate these muffins. For extra flair, add a light drizzle of melted chocolate or a dusting of powdered sugar for a sweet finish that dazzles the eye and palate.

Side Dishes

Pair these muffins with a creamy yogurt or a smooth coffee latte to balance the richness. Fresh fruit like berries or slices of pear alongside make for a refreshing complement that rounds out your snack or breakfast wonderfully.

Creative Ways to Present

Serve your muffins on a rustic wooden board with small bowls of extra chocolate chips and sea salt for guests to customize their bites. You can also skewer mini muffins on decorative picks for a charming brunch display that’s as inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

Keep your leftover marbled banana muffins fresh by storing them in an airtight container at room temperature for up to 3 days. This keeps them moist, soft, and ready for an indulgent snack anytime.

Freezing

If you want to enjoy them later, these muffins freeze wonderfully. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They keep well for up to 3 months without losing their marbled charm or rich flavor.

Reheating

To bring frozen or leftover muffins back to life, heat them in a preheated 350-degree oven for about 8 to 10 minutes. This revives their warmth and softness, making each bite taste freshly baked.

FAQs

Can I use regular milk instead of almond milk?

Absolutely! Any milk of your choice works for this recipe. Almond milk adds a subtle vanilla note, but cow’s milk, oat milk, or soy milk all do the trick nicely.

What if I don’t have coconut oil?

You can substitute melted butter or vegan butter in equal measure. Coconut oil adds a slight tropical richness, but butter will also give your muffins a lovely moist crumb.

How ripe should the bananas be?

They should be very spotty and soft for the best sweetness and moisture. The riper the bananas, the more intense the flavor and natural sugar content in your muffins.

Can I make this recipe gluten-free?

Yes! Use a 1-to-1 gluten-free baking flour blend to swap for all-purpose flour. Just make sure your baking powder and baking soda are gluten-free.

Why add sea salt on top?

The flaky sea salt provides a beautiful contrast to the sweet bananas and chocolate, enhancing depth of flavor and adding a delightful crunch that keeps every bite interesting.

Final Thoughts

This Marbled Banana Muffins with Chocolate Chips and Sea Salt Recipe is the perfect treat to brighten your day or impress friends with something a little different. With a combination of creamy banana, rich chocolate, and a surprising salty finish, these muffins bring a whole new level of delicious to every bite. I can’t wait for you to whip up a batch and experience that magical marbled goodness for yourself!