Banana Muffins with Choco Swirls
Recipe for Easy Banana Muffins with Choco Swirl - This really easy recipe gives the softest, lightest muffins, puts overripe bananas to good use. Kids LOVE it, and adults too!
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 bananas (riper the better) large
- 1/2 cup sugar
- 1/3 cup rice bran oil
- 1 tsp vanilla extract
- 1 egg
for choco swirls
- 2 tsps cocoa powder
- 1/4 cup club soda (you may not need all of it)
Instructions
- To make Banana Muffins with Choco Swirls, start by preheating the oven at 175°C.
- Prepare a 12 cup muffin tray by lining with paper cups. If you don't have paper cups, grease and flour the cups.
- In a large bowl, mix the dry ingredients - flours, baking powder, baking soda, salt.
- Mash the bananas with a fork or the back of a wooden ladle. Mash in the sugar, oil, vanilla extract. Beat in the egg.
- Make a well in the dry ingredients and add the wet ingredients. Mix gently until just combined.
- Remove roughly 1/2 cup of batter in a small bowl.
- Add the chocochips (and any nuts if using) to the remaining batter. Stir through and distribute between the 12 muffin cups.
- To the remaining 1/2 cup batter, add 2 tsp cocoa powder, and thin using 2-3 tbsp of club soda. If you don't happen to have soda on hand, then just use milk instead.
- Add a spoonful this cocoa-batter on top of each muffin and give it a swirl with a toothpick.
- Keep inside preheated oven to bake for 15 minutes or until a skewer comes out clean.
- Serve warm.
- These will stay in an airtight container in the refrigerator for 3-4 days. Warm in microwave for 10 seconds before serving.