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 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 | Kitchen Treaty
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Chocolate Banana Muffins

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Kare
Yield: 12 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.


  • 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


  • Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.
  • In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
  • In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the flour mixture, and whisk just until blended.
  • Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.
  • Divide the main (non-chocolate) batter between muffin cups. It’s about 1/4 cup of batter per cup.
  • Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.
  • Using a toothpick, swirl the chocolate batter into the banana batter.
  • Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
  • Allow to cool for about five minutes.

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