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