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Close-up view of a marbled banana muffin with chocolate swirl and chocolate chips on a wooden table.
Alyssa

Marbled Banana Muffins

Incredible marbled banana muffins baked with a swirl of fudgy chocolate batter and plenty of melty chocolate chips. Perfect for breakfast or a sweet treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 people
Course: Breakfast, Desserts
Cuisine: American
Calories: 236
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 3 large extra-ripe bananas mashed
  • ½ cup packed brown sugar or coconut sugar
  • 2 large eggs at room temperature
  • ⅓ cup unsweetened almond milk or milk of choice
  • 1 tablespoon vanilla extract
Dry ingredients
  • 1 ½ cups all purpose flour or white whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ⅓ cup coconut oil melted and cooled
  • ½ cup chocolate chips
For topping
  • 2 to 3 tablespoons chocolate chips
  • Maldon sea salt for sprinkling

Method
 

  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.

Notes

Enjoy these muffins warm for the best flavor!