Chocolate banana swirl muffins are moist, flavourful, and not too sweet. The combination of chocolate and banana swirled together make a perfect and delicious muffin!
WHY YOU'LL LOVE THEM
Easy to make. This muffins are very easy to make and done by hand.
Chocolate and banana. Chocolate and banana flavours go so well together!
They use simple ingredients. These cookies use basic baking ingredients that you probably already have in your cupboard.
Perfect texture. These muffins are moist and soft.
INGREDIENTS
- Bananas - This recipe use 3 ripe large bananas.
- White sugar
- Egg- This recipe use 1 large egg at room temperature.
- Vegetable oil
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Unsweeted cocoa powder
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat the oven to 425F and line 11 muffin tins with liners.
In a large bowl mash the bananas until there are no large pieces left.
Mix in the sugar.
Add the egg and vegetable oil. Mix till combined.
In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients into the wet ingredients.
You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
Divide half the batter into a separate bowl.
Add the cocoa powder in one of the bowls and mix till combined.
Scoop spoons fulls of the two different batters and layer them into the muffin tins. Filling them up all the way.
After they are full gently swirl together with a butter knife.
Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Allow muffins to cool for 10 minutes before removing from the pan.
FREQUENTLY ASKED QUESTIONS
WHY ARE THERE TWO BAKING TEMPERATURES?
This is done to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up.
After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
STORING THE MUFFINS
These muffins are best eaten on the day you bake them. You can store these muffins at room temperature for up to three days.
DO THE BANANAS HAVE TO BE RIPE?
Yes, you need to make sure the bananas are nice and ripe. Ripe bananas have a sweeter taste and break down easier in the batter.
DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?
Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin.
If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these red velvet banana muffins please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Chocolate Banana Swirl Muffins
Equipment
- large and medium bowls
- muffin pan
- muffin liners
Ingredients
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 large egg at room temperature
- 1/3 C vegetable oil
- 1 & 1/2 C all purpose flour spooned and levelled *
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
Instructions
- Preheat oven to 425F and line your muffin pan with 11 liners.
- In a large bowl mash the bananas until there are no large pieces left.3 & 1/2 large ripe bananas
- Mix in the sugar.3/4 C white sugar
- Add the egg and vegetable oil and mix till combined.1 large egg, 1/3 C vegetable oil
- In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.1 & 1/2 C all purpose flour , 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Add the dry ingredients into the wet ingredients.You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
- Divide half the batter into a separate bowl.
- Add the cocoa powder in one of the bowls and mix till combined.2 tbsp unsweetened cocoa powder
- Scoop spoons fulls of the two different batters and layer them into the muffin tins. Filling them up all the way.
- After they are full gently swirl together with a butter knife.
- Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow muffins to cool for 10 minutes before removing from the pan.
Notes
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