Chocolate-banana marble muffins

I know, I know -- more chocolate, and more muffins? Where are the fruity summer desserts, bursting with peaches, blueberries and plums? Where are the crumbles and pies? Where are the cool, creamy treats?

They're coming, I promise! I have some posts coming up featuring gorgeous summer fruits, and I have a spectacular ice cream for you that will leave you drooling. I promise!

But not today.

Today we have chocolate-banana marble muffins. They're decadent, they have just the right sweetness, they have a gorgeous ribbon of sinful chocolate... but they're really healthy. Really! So you can have a breakfast treat without guilt. Yay!

Enjoy! And check back soon for the ice cream...

Chocolate-Banana Marble Muffins

Adapted from this recipe on The Hazel Bloom blog

Makes 12

1 1/2 cups whole-wheat flour

1/2 cup all-purpose flour

1 cup rolled oats (not instant)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

2 ripe bananas, mashed

3/4 cup plain whole-milk yogurt

1/4 cup milk (not skim)

3/4 cup sugar

1/2 cup vegetable oil

1 large egg

1 tsp. vanilla extract

3 Tbsp. unsweetened cocoa

1. Preheat oven to 375ºF. Mist a 12-cup muffin tim with cooking spray or line with paper liners.

2. In a large bowl, combine both flours, oats, baking powder, baking soda and salt. Mix well. In a separate bowl, combine bananas, yogurt, milk, sugar, oil, egg and vanilla. Whisk until well combined. Pour the banana mixture into the flour mixture and fold until nearly combined (you should still have unmixed bits of flour). Remove 1 cup of batter to a medium bowl and add the cocoa powder. Stir until just combined; do not over mix (batter will be very thick).

3. Divide plain banana batter among the muffin cups. Divide chocolate batter among muffin cups (it will be about 1 Tbsp. per muffin). Use a toothpick or chopstick to swirl chocolate batter into plain banana batter to form marble pattern.

4. Bake for about 20 to 23 minutes, turning muffin tin around front-to-back halfway through, until a clean toothpick inserted into center of a muffin comes out clean. Let muffins cool in tin on a wire rack for 5 minutes, then remove muffins to rack to cool. 

NOTE: These are just as good the next day -- when the muffins are completely cool, wrap them in plastic and keep them at room temperature. They also freeze beautifully.

Comments

[Eliana]

You outdid yourself with these girlfriend! They could not look more amazing. And delicious.

[Hanaa]

Oh my. I have to make these!! I've been wanting to experiment more with White Whole Wheat flour in my baking and this recipe is perfect. I just made Oatmeal Bars with Dried Fruit last week (loved them!) so I'm in an oatmeal kinda mood too. Btw, did the rolled oats make the muffins a little "crumbly"? The Oatmeal Bars I made last week were delicious but were a bit on the crumbly side (so I blamed the oats...).

[dani]

u cant go wrong with chocolate or muffins! dont apologize :)

[Vicki in GA]

I'm a foodie and just found your blog...amazing recipes. I don't know where to begin!

[Sues]

These are so pretty.... And I LOVE the chocolate banana combination :)