Marbled Chocolate Banana Muffins

Aren’t these marbled chocolate banana muffins pretty?!  I don’t know what it is about that marbled effect but I love it.  They could be just okay muffins and I’d probably still like them if they looked all fun and marbled.  But they aren’t.  Just okay that is.  They’re amazing chocolate-y banana muffins that disappeared in 2 days.  There are 5 people here, but still, that’s pretty quick for a batch of muffins to be gone!

There were some disappointed kids the third day when they couldn’t have another chocolate muffin in their lunch!  These muffins will definitely be made again.  And they’re healthy too, so win-win, the kids like ’em and they’re a good healthy snack.  Can’t really beat that combination!

These muffins are filled with banana and chocolate flavour, but only use 2 ounces of semi-sweet baking chocolate.  They’re also made with half whole wheat flour for a whole grain boost, plus Greek yogurt for some added protein.  And I just really like using plain Greek yogurt in baking, it adds so much moisture without adding extra fat to the recipe.

Hope you like these as much as we did!

Marbled Chocolate Banana Muffins - Bake.Eat.Repeat.

Marbled Chocolate Banana Muffins

Yield: 12 muffins

Note: These can be made without the whole wheat flour if you prefer all-purpose, but the whole wheat is not noticeable at all in these muffins and does make them healthier! You can also substitute sour cream or plain regular yogurt for the plain Greek yogurt. I've also made them with 3 oz of chocolate, but didn't miss the extra chocolate when scaling it back to 2 oz. You could certainly add another ounce if you want a bit more chocolate taste!

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1/2 cup brown sugar, lightly packed
1/4 cup unsalted butter, softened
1/2 cup plain Greek yogurt
2 large ripe bananas, mashed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 ounces semi-sweet baking chocolate, melted


  1. Preheat the oven to 350 degrees F. Prepare a muffin tin by lightly spraying with cooking spray, or lining with muffin liners. Set aside.
  2. Cream the butter and brown sugar together until smooth. Add the yogurt, bananas, egg and vanilla and mix until smooth and well combined. In a separate bowl, whisk together the all-purpose and whole wheat flour with the baking soda, baking powder and salt. Pour the wet mixture into the dry and stir until just combined.
  3. Move half of the muffin batter to a separate bowl and stir in the melted chocolate. Fill the muffin cups by alternating small scoops of each batter, about two small spoonfuls of each batter for each muffin cup, until the batter is all used up. With a toothpick, swirl the batters together gently in each muffin cup. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  4. Muffins keep well in a sealed container at room temperature for 4-5 days, or you can freeze them for up to 3 months.


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    • stacey says

      Thanks Manali! They would be good post-workout, get that chocolate boost without negating the workout! I’ll need to make some more I think!

    • stacey says

      They’re my favourite too, never a problem here when the bananas get overripe. In fact, I may buy them specifically for the purpose of baking with them! Thanks for visiting Gayle!

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