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.
These look incredible. I love the swirl of chocolate!
So pretty! I bet they taste even better than they look.
Bananas were made for muffins. Ok, maybe not but IMHO that’s where they shine. These look great!
Mmmm….chocolate for breakfast…I like this plan….that would start my day off on just the right note. 🙂
These are adorable little muffins! I would be happy to eat them anytime. The marble effect is always appealing to me, especially if chocolate is involved!
“Muffin toppier,” I love it. Sometimes I make extra muffins just so I can eat the tops and chuck the rest. It’s a waste I know and normally I don’t waste anything, but muffin tops….uuuummmmm….
i completely agree that there’s nothing wrong with a little chocolate for breakfast.
this looks sooo tempting!! the chocolate toppier looks great 😉
also, congrats on making it into the foodnow email!!
thats how i found your lovely blog! :o)
Oooh these look so good, I can’t wait to make them. We’re having a luncheon for the teachers at my sons school and I was asked to bring something. I’m changing my item to bring to these instead. It will be a hit with everyone. Thanks!
Love it… hope they turned out perfectly!
My 4 year old was asking for banana chocolate chip bread this morning for breakfast and didn’t have the patience to wait for the butter to soften – your recipe saved the day, thank you! I subbed organic extra virgin coconut oil for the vegetable oil because I feel that is healthier and we added about a cup of chocolate chips to the non-chocolate batter. They turned out to be the tastiest banana muffins I have ever made (and I have probably tried 20 different recipes over the years). This is definitely a keeper! Thank you so much!
I love the idea of adding chocolate chips to the banana batter!! Thanks!!
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Good morning! Have you tried these as a marble loaf rather than muffins? Wondering if that will work. Thank you!!