It’s no secret that banana bread literally took over the internet during this lockdown. I have to admit I have only been buying bananas so that they can get brown and I can bake something – I mean, like what else am I supposed to do with all this extra time? I’m pretty sure at this point, I’ve made every banana bread combo out there, but then I created these fun little treats. Chocolate swirl banana muffins. They’re just my usual one bowl banana muffins with the sneaky addition of some cocoa powder. They look so cute when they come out of the oven and taste even better. Want to get really crazy? Add in some extra chocolate chips to really amp it up. Let’s get into it shall we! Below you will find my classic banana bread recipe that will never steer you wrong. I’ll also share how I got these tasty swirls in the batter for my newest banana bread obsession. These muffins are gluten and dairy free, so if that’s your thing, you’re set. You can always sub ingredients for things you have in your pantry. For example, coconut oil for butter or almond flour for all-purpose flour. These muffins are super yum on their own, but you can always add in nuts, dried fruits or anything else you have in your pantry! I love experimenting with different mix ins every time I make these.

CHOCOLATE SWIRL BANANA MUFFINS

Servings: 10 muffins
Prep Time: 20 minutes
Baking Time: 30 minutes

Ingredients

• 2 overly ripe bananas (I’m talking so ripe your roommates ask to throw them out because there isn’t any yellow left)
• 1 egg
• 2 T melted and cooled coconut oil
• ¼ c almond milk
• ¼ maple syrup or honey (really any sweetener of your choice will work. Brown sugar is also a good idea here but you do you)
• 1 t vanilla extract
• 1 ¼ c almond flour
• 1 ¼ c oat flour
• ¼ c cocoa powder
• HEFTY shakes of cinnamon (if someone tells you that only a teaspoon is needed, they are WRONG. I shake A LOT in until the batter is basically brown)
• Pinch of pink salt
• ½ t ginger powder
• ½ t baking soda
• ½ t baking powder

Note: Yields 10 muffins (to be honest, this recipe would probably make more but somehow I always eat the equivalent of 2-3 muffins worth of batter before I can even pour it into the pan)

Instructions

Preheat oven to 350°. Combine the all of the wet ingredients in a bowl and then add in the dry ingredients. Mix thoroughly. Divide the batter in half and pour into separate bowl. In one of half of the batter add in the cocoa powder and mix until combined. Spray your muffin tin with nonstick spray. Spoon in about 2 T of the regular batter into each muffin spot. Now spoon in batter with cocoa powder until each muffin spot is full. Using a knife, carefully swirl the two batters together to create a marbling look. Don’t overmix them together or it will just turn all of the batter brown! Bake for 24-27 minutes or until a toothpick in the center comes out clean. Do I suggest waiting for them to cool before slapping on a spoonful of almond butter and diving in? No not really, but how you want to live your life is up to you. I should also mention that if you prefer to make a loaf of banana bread rather than muffins, just increase the baking time to 40-43 minutes. Store the remaining muffins in an air tight container in the fridge for up to a week. Chances are, you will finish all of the muffins before a week’s time is up, but just incase you’d like to save them, this is how you’d do it.

I’d love to see your muffin creations!! Tag me on Instagram @annafenstermacher when you try this recipe! Banana muffins are always a hit whether you’re making them for a crowd or just for yourself. Enjoy, friends!

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