Description
These Marbled Banana Muffins combine the natural sweetness of ripe bananas with rich cocoa swirls and chocolate chips, creating a moist, delicious treat perfect for breakfast or snack time. With a touch of cinnamon and a sprinkle of flaky sea salt on top, these muffins offer a balanced burst of flavor in every bite.
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 substitute 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 substitute 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 Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, brown sugar (or coconut sugar), eggs, almond milk, and vanilla extract. Mix well until smooth and integrated.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt until evenly mixed.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients bowl and stir gently with a wooden spoon until just combined. Avoid overmixing to keep muffins tender.
- Add Coconut Oil: Stir in the melted and cooled coconut oil until the batter is evenly combined.
- Divide and Flavor Batter: Transfer about half of the batter (approximately 2 cups) to another medium bowl. Stir cocoa powder and ½ cup of chocolate chips into this portion until just combined to create the chocolate batter.
- Layer Batter in Muffin Cups: Spoon one tablespoon of the regular banana batter into each muffin liner, then add one tablespoon of the chocolate batter on top. Repeat layering until all batter is used, filling to the top of the liners.
- Swirl the Batter: Using a knife, gently swirl the two batters together with 1 to 2 figure-8 motions to create a marbled effect. Be careful not to over-swirl.
- Even Out Batter and Add Topping: Gently shake the muffin pan back and forth a few times to level the batter. Sprinkle 2 to 3 tablespoons of chocolate chips evenly over the muffin tops.
- Bake Muffins: Bake in the preheated oven for 18 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky Maldon sea salt before serving for a perfect sweet-salty finish.
Notes
- Use very ripe bananas for the best sweetness and flavor in your muffins.
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- You can substitute coconut oil with melted butter or vegan butter if preferred.
- The marbling technique relies on gentle swirling—avoid mixing too much to keep distinct chocolate and banana swirls.
- Adding sea salt topping enhances the chocolate flavor and provides a pleasant contrast.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a dairy-free version, use plant-based milk and butter substitutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
