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Banana Chocolate Swirl Muffins Recipe

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Delight in these moist and flavorful Banana Chocolate Swirl Muffins, combining the natural sweetness of ripe bananas with rich cocoa for a swirl effect. Perfect for breakfast or a snack, these muffins have a tender crumb thanks to the addition of sour cream and oil instead of butter, ensuring they stay soft and delicious.

Ingredients

Wet Ingredients

  • 1 1/2 cups mashed bananas (about 4 medium bananas)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup neutral-flavored oil (canola, vegetable, grapeseed, or avocado)
  • 1/3 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Chocolate Swirl

  • 1/4 cup cocoa powder (natural, unsweetened or Dutch-process)
  • 1/4 cup boiling or very hot water

Optional

  • Coarse sugar, for sprinkling

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). If you have a dark-coated muffin pan, reduce the temperature to 325°F to prevent over-browning. Line muffin trays with paper liners and prepare to bake about 18 muffins; you might need to bake in two batches or have two tins ready.
  2. Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, oil, sour cream, eggs, and vanilla extract until fully combined and smooth.
  3. Add Dry Ingredients: Incorporate the flour, baking powder, salt, and baking soda into the wet mixture. Stir gently until no dry flour streaks remain; the batter should be slightly lumpy—avoid over mixing to keep muffins tender.
  4. Prepare Cocoa Mixture: In a separate medium bowl, whisk cocoa powder with boiling or very hot water until smooth. Add about 1 1/4 cups of the banana batter to this chocolate mixture and blend until even with no light streaks, stirring carefully.
  5. Assemble Muffins: Fill each muffin cup first with about 1 1/2 tablespoons of plain banana batter, then add roughly 1 tablespoon of the chocolate batter, following again with 1 1/2 tablespoons of banana batter, and finish with around 1 teaspoon of chocolate batter on top. This layering creates the signature swirl effect. If there's any extra batter, use it to fill additional muffin cups or bake as small extra muffins.
  6. Optional Sugar Topping: Sprinkle a light dusting of coarse sugar atop the filled muffin cups to add a touch of crunch and sparkle.
  7. Bake: Place the muffin tins in the preheated oven and bake for 17 to 19 minutes. Muffins are done when the tops spring back slightly when pressed gently with a finger.
  8. Cool Down: Remove the muffins from the pans and transfer to a wire rack to cool completely before serving. This helps set their texture and flavor.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • If you have extra batter, bake additional muffins or share with friends!
  • To achieve even swirls, layer batters gently and avoid over mixing after combining.
  • Using coarse sugar on top is optional but adds a great textural contrast.
  • If using a dark muffin pan, lowering the oven temperature can prevent burning or over-browning.

Find it online: https://simpleplatter.com/banana-chocolate-swirl-muffins-recipe/