Easy Chocolate Marble Muffins Recipe

If you're looking for a fun and easy snack recipe to make with your kids on lazy afternoons, there marble muffins are the thing for you!

This recipe was inspired by Baby ABC Muffins With Apple, Banana and Carrot, Healthy Pumpkin Banana Muffins Recipe, Healthy Easy Banana Berry Oatmeal Muffins and Easy And Healthy Banana Carrot Muffins.

Marbled Muffins Ingredients 

To make these delicious muffins, you will need the following ingredients:

• flour: all purpose flour is the best you can use for this recipe but if you decide to use another flour, even whole wheat flour, that's also acceptable. I wouldn't recommend though any fat-based flours such as almond flour because you just won't be able to get the consistency you want out of your muffins.
• banana: you really want to use overripe bananas for these marmor muffins because it will add to the overall sweetness of your chocolate banana muffins. 
• coconut oil: coconut oil is usually my fat of choice in baked recipes, but you can also use butter or ghee butter.  
• baking powder: to help these mini cakes rise, you need a leavening agent such as baking powder. You can also use baking soda but then you'll need a teaspoon of vinegar to get the baking soda working.  
• plant-based milk: even though you can use animal-based milk, since I have vegan ingredients in this recipe, I like to stick with plant-based milk. But in reality, any milk will do.  
• raw cocoa powder: for amazing chocolatey marble muffins, you want to add some raw cocoa powder. Alternatively, you can use melted chocolate instead, but I do recommend you go with raw cocoa powder whenever you can because it has more nutrients, and the taste is just not the same. 
• agave syrup (optional): if you don't want to add more sweetness to your muffins and just rely on your overripe bananas to make your individual cupcakes sweet, then this is an optional ingredient. I do like my chocolate muffin a bit sweeter, so I add some agave syrup to the batter.  You can choose to add a different sweetener such as maple syrup or brown sugar. 
• chia seeds (optional): I like to add some fats and protein to my marmor muffins and chia seeds are a good way of doing that. But if you don't have any or just don't like them, feel free to skip. You might though need to adjust the baking time if you're not adding any. 

How To Make Marmor Muffins - Step by Step 

To make these moist banana muffins, follow these steps: 

Preheat the oven to 180°C / 360°F

1. Mash the banana with a fork. 
2. Transfer the mashed banana into a medium bowl and add the rest of the wet ingredients. Mix well. 
3. In a separate small bowl, mix all the dry ingredients except the cocoa powder. 
4. Join the wet and dry ingredients together. You can do this either with a whisk, hand mixer or a stand-alone mixer at low speed. 
5. Remove two thirds of the mixture into one bowl and add the raw cocoa powder to the remaining one third. 
6. Fill the muffin cups to about ⅔ with the white batter. 
7. Add the chocolate batter on top of each muffin and mix with the end of a spoon so you get a nice swirl (don't worry if it is not perfect).
8. Bake for about 18-20 minutes, depending on your oven. 
9. Remove from the muffin molds from the muffin tin and allow to cool on a wire rack. 

Ideas for Variations and Serving of Marble Muffins 

Making this marble cupcake recipe and serving it the same way each time might turn out to be a bit dull. So why not try some of the following ideas to mix your marble cupcake recipe up: 

• add some fresh berries to the chocolate cupcake batter. 
• spread some vanilla buttercream on top after they've cooled down. 
• mix some cream cheese and spread on top. 
• spread some chocolate frosting on top of your marmor muffins. 
• instead of muffins, make a marble loaf cake by pouring the batter into a loaf tin. 

How To Store Marmor Muffins 

In case you are left with some muffins that you need to store, here are a few ways you can do so: 

• Leave the muffins in muffin cases and store in a plastic wrap or airtight container at room temperature for 3 days 
• Store in an airtight container in the fridge for up to 5 days. 
• Freeze individually and then transfer to a silicone bag. Store in the freezer for up to 3 months. 

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