Banana Chocolate Swirl Muffins
Baking on a weekend afternoon can be a fun pastime with the kids – especially if you don’t have to make dinner that evening. Leading up to the holidays you can make these muffins and some Peppermint Bark for the freezer. The Bark needs to chill in the freezer I like to get it started and then make some muffins.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.
- 1 cup unbleached all purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 2 large over ripe pureed bananas I like to use the blender or food processor to puree the bananas
- 1/2 cup plain yogurt - 2% or above
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons cocoa powder
- Place butter and eggs on the counter to bring to room temperature.
- Preheat oven to 350 degrees and line your muffin pan with papers.
- In a medium bowl whisk together dry ingredients.
- 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.
- Mix in mashed bananas, yogurt and vanilla. Add dry ingredients and stir on low just until combined.
- In a glass 2 cup measuring cup melt chocolate chips in the microwave. 1 min, stir, 30 seconds and stir in the cocoa powder.
- Remove one cup of the banana batter and stir into the chocolate mixture.
- 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 make 14 muffins.
- Bake until a toothpick comes out clean approximately 25 minutes.