The BEST gluten free + dairy free banana chocolate marble muffins! The most perfect combination of chocolate and banana, just the right amount of sweet, and the softest center.
I am absolutely obsessed with these banana muffins! I know you all will be too 🙂
I have always wanted to make a marble muffin or loaf recipe, and I’m so happy I finally made one for the blog! They were honestly WAY easier to make than I expected. I already can’t wait to make these again!
These muffins are made with almond flour- I wanted to keep these as simple as possible and stick to one type of flour for the base. They turned out to have the best soft and moist center- I am so happy with how they turned out.
The marbling process is actually quite simple. Once you make the main batter, you just divide the batter into two bowls. You’ll then add some melted chocolate and cocoa powder to one of those bowls and just mix until a smooth chocolate batter forms.
After both of your batters are ready, You’ll spoon a little of the chocolate batter into the bottom of your cupcake liners. You’ll then spoon the regular batter in for the middle layer, and finish it off with another chocolate layer on top.
Finally, you’ll use a knife (or a skewer) to gently swirl the batter a bit- but not too much! Then just bake, cool, and enjoy! 🙂
I cannot wait to hear if you give these marble banana muffins a try! Let me know in the comments below, and tag me on Instagram so that I can see!
Fluffy and moist chocolate marble banana muffins. Gluten free, grain free, and dairy free!
- 3 ripe and spotty bananas
- 3 large eggs
- 1/4 cup coconut oil, melted (can sub unsalted butter)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup dairy free chocolate chips (or a chopped chocolate bar)
- 2 tbsp unsweetened cocoa powder
- Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a large bowl, mash your banana. Whisk in the eggs, melted coconut oil, maple syrup, and vanilla extract.
- Stir in the almond flour, baking soda, baking powder, and sea salt until a smooth batter forms.
- Divide roughly half of the batter into a second bowl.
- Gently melt your chocolate chips in the microwave or on the stove top. Mix the cocoa powder and melted chocolate into one of the bowls with half of the batter.
- Alternate spoonfuls of the regular batter and the chocolate batter in the cupcake liners (I did 2 layers of chocolate and 1 layer of regular batter).
- Use a knife to gently swirl the batters together a bit. Bake for 22-24 minutes, until a toothpick comes out mostly clean.
- Allow to cool for a bit before serving. Store leftovers in an airtight container on the counter for up to 4 days.