Banana Chocolate Swirl Muffins

Banana Chocolate Swirl Muffins
Print Recipe
This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Banana Chocolate Swirl Muffins
Print Recipe
This recipe has become a favourite of my volleyball players.  A pre-game snack for those late matches.  The recipe has been adapted from Jennifer Segal's Chocolate Banana Bread.
Ingredients
Dry Ingredients:
Wet Ingredients:
Chocolate Swirl
Instructions
  1. Place butter and eggs on the counter to bring to room temperature. Puree bananas in your blender or food processor.
  2. Preheat oven to 350 degrees and line your muffin pan with papers.
  3. In a medium bowl whisk together dry ingredients.
  4. In the bowl of your electric mixer fitted with the paddle attachment beat together butter and sugar until light and fluffy. Add eggs one at a time scrapping down the sides of the bowl after each addition.
  5. Mix in mashed bananas, sour cream and vanilla. Add dry ingredients and stir on low just until combined.
  6. In a small bowl on top of a small pot of simmering water melt the chocolate chips and stir in cocoa powder. Remove from heat.
  7. Remove one cup of the banana batter and stir into the chocolate mixture.
  8. Use a spatula to ensure the banana batter is completely mixed. Drop spoonfuls of the chocolate batter into the banana and swirl slightly. Do not over mix or batters will become blended. Using a muffin scoop fill your pan. You may be able to do 14 muffins.
  9. Bake until a toothpick comes out clean 20-25 minutes.
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This recipe is part of the following meals:

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