You haven’t had an amazing banana muffin until you’ve tried these moist & healthy Marbled Chocolate Banana Muffins!
Healthy Chocolate Banana Muffins naturally sweetened with maple syrup and with only 115 calories. These moist banana muffins have swirls of chocolate and banana in each bite. They are easy to make – perfect for breakfast, weekend brunch or a snack.
Well, this one took a couple of times. But I got it.
To be honest, my goal was to make Peanut Butter Chocolate Swirl Muffins. But I just couldn’t get the peanut butter to come through in taste the way I wanted. So, I decided to try to make that recipe another time and nailed down this Marble Chocolate Banana Muffin Recipe for you.
I’ve made ahhhh LOT of muffin recipes over the years and I can proudly say I’ve perfected the healthy moist muffin! What’s my secret? Let me tell you.
How do you make banana muffins healthy?
Easy substitutes can make a big difference. Subbing flour for whole wheat flour, maple syrup or honey for white sugar as moisture to the muffins. Coconut Oil or apple sauce instead of canola oil/vegetable oil.
What are marbled banana muffins?
The best way to make a Marble Muffin is to separate the two batters you’re wanting to mix. When filling each muffin tin, take a scoop of one batter and put it in the muffin tin then take a scoop of the other and put it on top. Then using a butter knife or toothpick swirl the batters together. This will make your muffins look marbled.
How long do you bake banana muffins?
I’ve found the best baking conditions for muffins is baking them for 15 minutes at 350 degrees F. The muffins will have a little give to them when you touch the top. However, the toothpick comes out clean. The muffins are not over baked or dry and come out very moist!
If you follow all those tips I guarantee you will end up with healthier muffins that are perfectly moist every single time. I do the happy dance now every time I pull my muffins out because I know that they are going to be delicious!
To store the muffins, place them in an air tight container or storage bag and set them on the counter at room temperature. They will last up to 3 days stored this way, but who knows if they’ll last that long they may get devoured in 1 day! Just sayin.
Can you freeze banana muffins?
Yes! Once you remove muffins from the oven. Let them rest and cool on a wire rack. After the muffins have cooled, place them in the freezer for 30 minutes. Remove the muffins from the freezer and place in a freezer safe storage bag. Store for up to 3 months. To reheat the muffins, wrap them in a paper towel and heat in the microwave for 30 seconds to 1 minute.
I actually did this when Cason started school.
It was an easy way to “get ahead of the game.” So I had healthy snacks on hand that could be reheated quickly as needed. Plus, I had a butt load of bananas that needed to be used up so knowing that I could make a bunch of muffins and freeze them for later was a necessity.
Guys, these are a game changer and something I am seriously proud of. First off, I nailed the taste. The muffins came out extremely moist and they’re guilt free to eat, clocking in at 116 calories a serving.
These Marbled Chocolate Banana Muffins would be great for a weekend brunch, holiday gathering or fun shower because they are so pretty. But the flavor is something you’re gonna want to have everyday. In fact, I’d venture to say they are going to be your new go to banana muffin recipe, trust me. You’ll love it and so will the rest of the fam! (You might also try my classic banana muffins recipe!)
Bon Appetit friends and happy weekend!
Healthy Chocolate Marble Banana Muffins
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 15 muffins 1x
- Category: breakfast, muffins and baking, dessert, kid friendly,
- Method: oven
- Cuisine: american
Description
Ingredients
Chocolate Banana Muffin Mix:
- 2 bananas, mashed
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup dutch processed cocoa powder
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Banana Muffin Mix:
- 2 bananas, mashed
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with cupcake/muffin liners. Set aside.
- For the Chocolate Banana Muffins: to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the cocoa powder, whole wheat flour, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
- For the Banana Muffin Mix: to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the whole wheat flour, cinnamon, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
- To each lined muffin tin add 1 scoop of each batter. Using a butter knife or toothpick, swirl the two batters together.
- Place in oven and bake for 15-17 minutes or until you pass the toothpick test. (15 minutes was my sweet spot)
- Serve.
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 4 g
- Sodium: 174 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Filed Under:
Want More Healthy Muffin Recipes?
Chocolate Chip Zucchini Muffins
Skinny Double Chocolate Banana Muffins
