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–+ servings
Chocolate twist banana bread muffins in muffin pan.

Chocolate Swirl Banana Bread Muffins

These Chocolate Swirl Banana Bread Muffins take less than 45 minutes to make - start to finish! They're super fluffy, use simple whole food ingredients, and don't require any oil or butter! Plus they are gluten-free!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 161 kcal

Equipment

  • Stand Mixer or Hand Mixer
  • Muffin Pan
  • Muffin Liners

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 2 Ripe Bananas
  • 4 Eggs
  • 1 Tsp. Vanilla
  • ⅓ Cup Coconut Sugar

CHOCOLATE LAYER

  • ¼ Cacao Powder

Instructions
 

Making the Muffin Batter

  • In a medium sized mixing bowl add almond flour, baking soda, cinnamon, and salt. Use a whisk or fork to blend until fully combined. (Make sure to get the almond flour clumps out.)
  • In a separate bowl add bananas, vanilla, and coconut sugar. Blend until the bananas are mashed up. Then add your eggs and blend until fully combined.
  • Slowly start to add your dry mixture into your wet mixture. Scraping down the edges each time you add more flour.

Splitting the Batter

  • Once the batter is fully combined, scoop out two cups of batter into a separate bowl. Add the cacao powder, and fold in with your spatula.
  • At this point you should have one bowl with the main mixture, and one bowl with the chocolate mixture.

Filling the Muffin Tins

  • Now it's time to fill our muffin tins! You can use parchment paper liners, or grease the pan with a non-stick spray. (OR wipe a paper towel into coconut oil and use to grease each cup.)
  • Add a small scoop of chocolate into all the cups, then regular mixture, then repeat until they're filled! If you want to add chocolate chips on top, now is the time!

Baking & Cooling

  • Place them in the oven and bake at 350 degrees for 15-18 minutes. (It depends on how big the muffins are.)
  • Once they're done, remove the pan from the oven. If you used muffin liners, let them sit in the pan for about 2 minutes before removing them. Place on a wire cooling rack. If you greased the pan, let them cool completely before trying to remove them. (It helps if you take a sharp knife and scrape around the edges then use a fork to pop them out!)

Notes

Chocolate Chip Suggestions -

Chocolate chips are completely optional! I love using the brand Pascha because their chips are dairy-free, soy-free, and have a dark 85% option! (They also make 100% if you're sugar-free.) 

How to store leftover muffins -

The muffins store well at room temperature for a couple of days, but they will last longer if they are refrigerated. (About 7-10 days.) They also freeze well! Store them in an air tight glass container. When you remove them from the freezer, place them in the fridge to defrost! You can also slice them in half and heat them up in your toaster oven! (Maybe even add a slice of butter..)

Nutrition

Serving: 12gCalories: 161kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 1gCholesterol: 55mgSodium: 222mgPotassium: 91mgFiber: 3gSugar: 6gVitamin A: 92IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keywords banana bread, banana bread muffins, chocolate banana bread, chocolate banana bread muffins, gluten-free muffins, healthy banana bread, healthy muffins, paleo banana bread
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