Chocolate Banana Marble Muffins

Some of my favorite creations come about because I have too much of something in the house – or not enough. In the case of these Chocolate Banana Marble Muffins, it was because of both.

We recently started receiving a box of fruits and veggies every week from a local farm. Lately, they’ve been tucking a bunch of organic bananas into each. Now, we’ve got an abundance of the suckers.

And this Saturday morning, we found ourselves with a shortage of eggs. We had exactly one.

Oh, and I was craving chocolate.

Chocolate banana marble muffins | Kitchen Treaty

So I tweaked one of my favorite basic muffin recipes and came up with these.

Chocolate banana marble muffins | Kitchen Treaty

They’re nice and moist with a generous crumb and bunches of delicious banana flavor. The just-the-right-amount-of-chocolate portion tends to stay toward the top – making the muffin top, you know … muffin toppier.

Chocolate banana marble muffins | Kitchen Treaty

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Chocolate Banana Marble Muffins

Nothing wrong with a little chocolate for breakfast, right?! This muffin recipe features the perennial favorite combo of banana and chocolate for a muffin everyone will adore.


Ingredients:


  • 2 cups all-purpose flour

  • 1 cup quick-cooking oats

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 medium ripe bananas, mashed (about 1 cup)

  • 1 cup buttermilk

  • 3/4 cup sugar

  • 1/2 cup vegetable or canola oil

  • 1 egg

  • 1 teaspoon vanilla extract

  • 3 tablespoons cocoa powder


Directions:



  1. Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.

  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.

  3. In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.

  4. Pour the wet ingredients into the flour mixture, and whisk just until blended.

  5. Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.

  6. Divide the main (non-chocolate) batter between muffin cups. It's about 1/4 cup of batter per cup.

  7. Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.

  8. Using a toothpick, swirl the chocolate batter into the banana batter.

  9. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.

  10. Allow to cool for about five minutes.



All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.