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moist healthy marbled chocolate banana muffins stacked on top of each other

Healthy Chocolate Marble Banana Muffins

  • Author: Krista
  • 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

Healthy Chocolate Banana Muffins naturally sweetened with maple syrup, only 115 calories. These moist marble muffins have swirls of chocolate and banana in each bite. They are easy to make – perfect for breakfast, weekend brunch or a snack. 


Scale

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

  1. Preheat oven to 350 degrees F.
  2. Line muffin tin with cupcake/muffin liners. Set aside.
  3. 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.
  4. 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.
  5. To each lined muffin tin add 1 scoop of each batter. Using a butter knife or toothpick, swirl the two batters together.
  6. Place in oven and bake for 15-17 minutes or until you pass the toothpick test. (15 minutes was my sweet spot)
  7. 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

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