These muffins are a variation of my much-loved Banana Oat Greek Yogurt Muffins from the Breakfast Muffins chapter. While they may look like they’d be a lot more complicated to make, both the banana and chocolate portions are made from one batter that’s whipped up in the blender, and a simple layering technique gives them their pretty marbled quality.
- Yield: 10 to 12 Servings
- 1 cup (227 g) plain Greek yogurt
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- 2 large eggs
- 2 cups (161 g) rolled oats (quick or old fashioned)
- ¼ cup (50 g) coconut palm sugar
- 2 tbsp (43 g) honey
- 2 tsp (10 ml) vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp (15 g) unsweetened cocoa powder
- 3 tbsp (23–34 g) semisweet chocolate chips, for topping (optional)
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities withparchment paper liners. Set aside.
- Add all of the ingredients except for the baking powder, baking soda, cocoa powder and chocolate chips to a high-speed blender, and process on high for about 30–40 seconds or until the oats have fully broken down and the batter is smooth and creamy. Periodically stop and scrape down the sides of the blender, if necessary. Add the baking powder and baking soda, and continue to process for about another 5 seconds.
- Transfer half of the batter to a separate bowl and set it aside. Add the cocoa powder to the batter remaining in your blender, and process for about 10 seconds or until it becomes fully incorporated. Periodically stop and scrape down the sides of your blender, if necessary.
- Spoon a small amount of the banana-only batter into each muffin cavity, enough to cover the bottom. Follow this with a spoonful of the chocolate batter, and continue alternating until both batters have been used up and the muffin cavities are about ¾ full. Use a toothpick to gently swirl the batters around and sprinkle the tops with chocolate chips, if desired.
- Bake for 20–22 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.