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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!
Prep Time 15 mins
Cook Time 15 mins
Total Time 45 mins
Course Snack
Cuisine American
Servings 12 piece


  • 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)


  • 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.