Marbled Chocolate Banana Muffins

Soft, light, and gooey in the centre, these marbled chocolate banana muffins will have you coming back for more!

Swirls of rich chocolate run through the moist banana layers, which is complemented by the warm gooey chocolate centre. This muffin recipe almost reminds me of a chocolate lava cake, except with a hint of banana...

Most of us know that chocolate and banana are a common flavour combination as they are a match made in heaven. The sweetness of the banana nicely cuts through the bitterness of the cacao, creating a perfect balance.

This was the first time I created marble chocolate banana muffins, and I have to say I am pretty proud of how they turned out. This treat tastes very decadent due to the gooey chocolate centre; however, the banana flavour reminds you that it is in fact a healthy recipe. So, no need to hold back on this one!

Also, I won’t lie… these muffins actually were melting in my mouth! I believe it was from the use of the bananas and light flour mix. It helped that I did not use any nut flours either as they tend to make recipes dense and heavy. So, this recipe is great for nut-allergy sufferers!

My favourite aspect about these muffins is definitely the chocolate centre, particularly when they come straight out of the oven! The flavour of gooey centre really adds to the richness of the chocolate swirls and the moist texture of the muffins. Making it one of the tastiest muffins I have ever made!

Marbled Chocolate Banana Muffins

Serves 10 - 12

GF DF V NF

INGREDIENTS

Banana layer

- 1/3 cup buckwheat flour

- 2 tbsp coconut flour

- 1/4 cup vanilla powder

- 1 large ripe banana

- 1/3 cup coconut milk

- 2 tbsp coconut oil (melted)

Chocolate layer

- 1/3 cup buckwheat flour

- 2 tbsp coconut flour

- 1/4 cup vanilla powder

- 1/4 cup cacao powder

- 1 egg (or 1 tbsp flaxseed flour + 3 tbsp water)

- 1/3 cup coconut milk

- 2 tbsp coconut oil (melted)

- 1/4 cup coconut nectar

Topping

- 1/4 cup cacao nibs

- 1 vegan chocolate cube to place inside each muffin

METHOD

Preheat the oven to 180 degrees on fan bake.

For the banana layer, sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient. Fold the mixture together until smooth and sticky. For the chocolate layer, sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient. Fold the mixture together until smooth and sticky.

Grease a muffin tray and fill it by alternating small scoops of the banana batter and chocolate batter. With a toothpick, swirl the batters together gently in each muffin cup. Place one vegan chocolate cube into the centre of each muffin cup and then sprinkle cacao nibs on top. Put the muffin tray in the oven for 20 - 25 minutes. After the muffins have cooked, set them aside for 10-15 minutes to cool down.