Moist Chocolate Swirl Banana Muffins

How do you merge decadence and nutrition in one recipe? With the best Chocolate Swirl Banana Muffins! If I'm going to have a muffin from now on, it's going to be these right here. They are SO GOOD. They are so soft, moist and fluffy and impossible to resist. They stay moist for days and freeze really well too!

STEP BY STEP INSTRUCTIONS

These moist banana muffins are made with 3 whole bananas and just 4 tablespoons of butter. That's just 56g! There's no need for loads of fat to make moist banana muffins because bananas contain starches, sugars and soluble fibers that bind moisture and keep the muffins soft and... dare I say it again... moist.

I used a blend of white sugar and coconut sugar which adds a rich caramelized flavour to the muffin batter.

• STEP 1). Combine dry ingredients. Whisk together flour, baking powder, baking soda and salt in medium bowl.

• STEP 2). Combine wet ingredients. Place mashed bananas in a large mixing bowl (or if you want to mash the bananas right in the bowl with a fork, weight out 360g of banana flesh so that you have the right amount). Add both sugars and whisk until glossy and syrupy. Whisk in eggs, cooled melted butter and vanilla until blended.

• STEP 3). Add dry ingredients all at once and fold them in until just combined.

• STEP 4). Make the chocolate swirl. Combine chopped chocolate and cream in a small bowl and microwave until cream is hot. Stir until smooth and chocolate is melted. Add ¼ cup of banana bread batter and stir vigorously until it is smooth and thick. It might look oily and separate at first but continue to stir until it tightens up.

• STEP 5). BAKE. Divide batter evenly among muffin cups. Spoon about 1 teaspoon of fudge mixture into the center of each and then swirl it through with the blunt side of a knife, lifting batter up and around to tuck the fudge swirl in. Tuck a few large chunks of chocolate on top if desired and bake for 18-20 minutes. Transfer to a wire rack to cool, and they are incredibly delicious while warm!

RECIPE FAQ

Can I use brown sugar to make these muffins?

Yes! You can replace the coconut sugar with brown sugar, but make sure to replace it by weight (not volume) because brown sugar is more dense (weighs more) than coconut sugar. So, if you want to use brown sugar then you will need 65g.

Can I freeze chocolate banana muffins?

Yes! They freeze wonderfully. Wrap them well individually, freeze and then place in a ziptop bag and store in the freezer.

EXPERT BAKING TIPS FOR CHOCOLATE SWIRL BANANA MUFFINS

• don't use over-ripe bananas! Despite what you might read in many other recipes, I never recommend using black, over-ripe bananas. Just use ripe, spotty bananas. Over-ripe bananas can lend a fermented flavour to the batter and so much of the carbohydrates convert to sugars that the banana loses its ability to provide structure to the batter.

• measure the flour accurately - using too much flour will make them taste doughy instead of a clean banana flavour. Using ripe bananas instead of over-ripe bananas also means you can use less flour since the banana actually provides structure.

• combine sugar with eggs and mashed banana to encourage it to dissolve - this means you are guaranteed to have moist muffins!

• do not over-mix

• add extra chocolate (HEHE!)

To make the fudge swirl, I combine dark chocolate ganache with some of the batter and swirl that through each muffin cup. The result is a fudgy chocolate-banana swirl that is just bonkers delicious!

I know you will love these, and I hope you make them right away!

Moist Chocolate Swirl Banana Muffins

Christina Marsigliese

Ultra moist and soft banana muffins with a decadent dark chocolate fudge swirl.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 12 muffins

Ingredients

  

Muffin batter:

• 1 ½ cups 215g all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups 355ml mashed bananas (from about 3 large bananas)
• ½ cup 100g granulated sugar
• ½ cup 65g coconut sugar or brown sugar (see post for substitution)
• 2 large eggs at room temperature
• ¼ cup 56g unsalted butter, melted
• 1 teaspoon 5ml pure vanilla extract

For the swirl:

• ½ cup 85g bittersweet chocolate, chopped
• 3 tablespoon 45ml 35% whipping cream
• dark chocolate chunks for topping

Instructions

 

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
• Whisk together flour, baking powder, baking soda and salt in medium bowl.
• Place mashed bananas in a large mixing bowl (or if you want to mash the bananas right in the bowl with a fork, weight out 360g of banana flesh so that you have the right amount). Add both sugars and whisk until glossy and syrupy. Whisk in eggs, cooled melted butter and vanilla until blended. Add dry ingredients all at once and fold them in until just combined.
• For the swirl, combine chopped chocolate and cream in a small bowl and microwave until cream is hot. Stir until smooth and chocolate is melted. Add ¼ cup of banana bread batter and stir vigorously until it is smooth and thick. It might look oily and separate at first but continue to stir until it tightens up.
• Divide batter evenly among muffin cups. Spoon about 1 teaspoon of fudge mixture into the center of each and then swirl it through with the blunt side of a knife, lifting batter up and around to tuck the fudge swirl in. Tuck a few large chunks of chocolate on top if desired and bake for 18-20 minutes. Transfer to a wire rack to cool, and they are incredibly delicious while warm!