Imagine biting into a moist, decadent muffin that looks like a work of art and tastes like pure bliss - but with a healthy twist! These Marbled Chocolate Banana Muffins are about to revolutionize your breakfast and snack game, combining the rich, indulgent flavor of chocolate with the natural sweetness of ripe bananas. Perfect for health-conscious foodies and chocolate lovers alike, this recipe proves that nutritious can be absolutely delicious. Get ready to transform your ordinary muffin routine into an extraordinary culinary adventure!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup honey
- 1/4 cup yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add honey, yogurt, and vanilla extract to the mashed bananas. Whisk thoroughly until all ingredients are well combined and create a smooth mixture.
- In a separate bowl, sift together whole wheat flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough muffins.
- Divide the batter into two separate bowls. In one bowl, sift cocoa powder and mix until a chocolate batter is created.
- Alternate spooning the plain banana batter and chocolate batter into the prepared muffin cups, creating a marbled effect by gently swirling with a toothpick.
- Sprinkle chocolate chips evenly on top of each muffin for added texture and flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Choose overripe bananas for maximum natural sweetness and moisture
- Don't overmix the batter - gentle folding ensures tender muffins
- Use a toothpick for creating beautiful marbling effects
- For extra richness, use Greek yogurt instead of regular yogurt
- Ensure your baking soda is fresh for optimal rise and texture
- Let muffins cool completely to set their structure and enhance flavors
- For a gluten-free version, substitute whole wheat flour with almond or coconut flour
- Store in an airtight container to maintain moisture and freshness
- For added nutrition, consider sprinkling some chopped nuts on top before baking
- Experiment with different chocolate chip varieties for unique flavor profiles
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 5mg
