Author Notes
Alternating layers of banana and chocolate come together in these luscious banana marble muffins. Grab one on the go for breakfast! —Lisa @ Healthy Nibbles & Bits
Ingredients
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2
medium ripe bananas, mahsed
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1/3 cup
canola oil
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1/2 cup
unsweetened applesauce
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2
large eggs
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2/3 cup
coconut sugar
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2 teaspoons
pure vanilla extract
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2 cups
all-purpose flour
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1 teaspoon
cinnamon
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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2/3 cup
semi-sweet chocolate chips
Directions
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Preheat oven to 375 degrees F (180 degrees C). Grease a 12-muffin pan with cooking spray.
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In a large bowl, mix the mashed bananas, oil, applesauce, eggs, sugar, and vanilla together.
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In another bowl, mix together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Mix the dry ingredients with the wet ingredients.
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In a microwave-safe bowl, heat the chocolate chips for a minute and check them. Continue microwaving the chips in 20-second increments until all the chips have a glossy sheen. Stir the chocolate together until you get a thick chocolate sauce. Mix this melted chocolate with 1 cup of the muffin batter.
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Pour a layer of the banana batter into all of the tins, then top it with a chocolate layer. Continue alternating layers until all the muffin tins are full with the batter. I made the top layer half-banana and half-chocolate. Run a toothpick on top to create a swirl pattern.
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Bake the muffins for 22-25 minutes or until a toothpick comes out clean.
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Store any leftovers in room temperature in an airtight container.
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