The Marbled Banana Muffins My Kids Beg For — Fun, Swirled Treats
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 12
- Calories
- 236 kcal
- Carbs
- 35.10 g
Ingredients
- 3 largeextra-ripe bananas (mashed)
- ½ cuppacked brown sugar (or coconut sugar)
- 2 largeeggs (at room temperature)
- ⅓ cupunsweetened almond milk (or milk of choice)
- 1 tablespoonvanilla extract
- 1 ½ cupsall purpose flour (or white whole wheat flour)
- ¼ cupunsweetened cocoa powder
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspooncinnamon
- ½ teaspoonkosher salt
- ⅓ cupcoconut oil (melted and cooled)
- ½ cupchocolate chips
- 2 to 3 tablespoonschocolate chips
- —Maldon sea salt (for sprinkling)
Instructions
- 1
Preheat the oven to 350°F. Line a muffin tin with liners and spray the inside with nonstick cooking spray.
- 2
In a large bowl, mix together mashed bananas, brown sugar (or coconut sugar), eggs, almond milk, and vanilla extract.
- 3
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 4
Combine dry ingredients with wet ingredients and stir in melted coconut oil until just combined.
- 5
Divide batter; stir cocoa powder and ½ cup chocolate chips into half of the batter.
- 6
Spoon batters into muffin liners, alternating between banana and chocolate batter, and swirl together lightly.
- 7
Top with additional chocolate chips and bake for 18-25 minutes or until a tester comes out clean.
- 8
Cool in pan for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt before serving.