Chocolate Banana Marble Muffins by Brucrew

By srumbel

These Chocolate Banana Marble Muffins have swirls of banana and chocolate goodness in every muffin. Serve them warm for an even better breakfast treat.
from insidebrucrewlife.com

Ingredients

• Here are a few tips for you to make your own batch of delicious chocolate banana marble muffins:
• 1 cup butter, softened
• 1/2 cup Stevia In the Raw® Baker's Bag
• 1/2 cup sugar
• 1 egg
• 1/4 cup Greek yogurt
• 1 1/2 cups mashed ripe banana
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup dark cocoa powder
• 1/2 cup miniature chocolate chips + 2 Tablespoons
• Set your butter out earlier in the day. It is easier to cream soft butter with the Stevia and the sugar.
• Make sure your bananas are extra ripe. The browner the better is key when you are making baked goods.
• Beat together all the wet ingredients first, then stir in the dry ingredients just until combined. Do not over mix your batter.
• Divide the batter evenly into two bowls. You should have about 2 cups in each bowl.
• Add cocoa powder and mini chocolate chips to one bowl and mix until combined.
• Spoon the chocolate batter into one side of 18 muffin liners. The batter will be thick so it will stay on the one side easily.
• Spoon the banana batter evenly into the other side of the liners.
• Use a toothpick to gently swirl the two batters together.
• Sprinkle a few extra chocolate chips on top because it just makes them look a little prettier. More chocolate is always a plus in my book. Can I get an amen on that?
• Bake for 17 to 18 minutes. Do not over bake the muffins! Remove and let them cool a few minutes before devouring.
• Store leftover muffins in a tightly sealed container after they cool.
• Reheat each individual muffin for 10 seconds in the microwave for a gooey chocolate breakfast treat.

Details

Preparation time 20mins
Cooking time 37mins

Preparation

Step 1

Preheat the oven to 350 degrees. Place 18 paper liners in two muffin tins.
Beat the butter, Stevia In the Raw® and sugar until creamy.
Add the egg, yogurt, banana, and vanilla and beat again.
Stir together the flour, salt, baking powder, baking soda, and cinnamon. Slowly beat the dry ingredients into the butter mixture. Do not over mix.
Remove two cups of the batter and place into another bowl. Stir the cocoa powder and 1/2 cup mini chips into this batter.
Spoon the chocolate batter evenly into one side of the cupcake liners. The batter will be stiff so it will stay put.
Spoon the regularly banana batter into the other side of the liners. Use a toothpick to gently swirl the two batters together.
Sprinkle the remaining mini chips on top of the muffins. Bake for 17-18 minutes. Do not over bake. Remove and cool slightly before serving.
Store the leftover muffins in a tightly sealed container. Reheat each individual muffin for 10 seconds in a microwave to make it warm and gooey

Yield: 18 muffins