Chocolate Swirl Banana Muffins

Ripe banana keeps these muffins soft while a small cocoa portion creates dark swirls through the crumb. The batter mixes by hand, so the contrast stays clear without a complicated marble pattern.

Ingredients

• 250 g ripe peeled bananas
• 2 large eggs
• 100 g sugar
• 80 ml neutral oil
• 120 ml milk
• 1 tsp vanilla extract
• 220 g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 20 g cocoa powder

Method

1. Heat oven to 180°C / 350°F. Line a 12-hole muffin tin with paper cases. Mash the peeled bananas thoroughly in a large bowl.
2. Whisk eggs, sugar, oil, 100 ml of the milk and vanilla into the bananas. Mix flour, baking powder and salt separately.
3. Fold the dry mixture into the banana mixture just until no dry flour remains. Do not beat the batter.
4. Transfer one-third of the batter to a second bowl. Stir cocoa and the remaining 20 ml milk into this portion until evenly combined.
5. Divide the plain batter between the 12 cases, add the chocolate batter in small dollops and swirl each once or twice with a skewer. Keep the cases about three-quarters full.
6. Bake for 20–24 minutes until the tops spring back lightly and a skewer inserted into the center comes out without wet batter. Cool in the tin for five minutes, then transfer to a rack for another 15 minutes.
7. Keep completely cooled muffins airtight for up to two days in a cool room, or freeze for up to two months. Thaw covered at room temperature before serving.

Use ripe bananas

Soft bananas with speckled skins mash readily and bring their flavor throughout the batter. Weigh them after peeling.

Keep two colors

Swirl each case only once or twice. Repeated stirring blends the cocoa into the whole muffin.

Check the center

Look for a set crumb rather than judging only the browned top. Let the muffins cool briefly before lifting them from the tin.

FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Bake for 20–24 minutes until the tops spring back lightly and a skewer inserted into the center comes out without wet batter. Cool in the tin for five minutes, then transfer to a rack for another 15 minutes.

How should I store leftovers?

Keep completely cooled muffins airtight for up to two days in a cool room, or freeze for up to two months. Thaw covered at room temperature before serving.