"With a long name like that these better be some amazing muffins, and let me tell you THEY ARE! It's another rainy August morning in Seattle and I woke up really craving some banana muffins. After looking through my recipes I decided to create something a little bit different that your average muffin.
First off these muffins are gluten-free which makes them great for anyone looking for a gluten-free breakfast option. I always use Bob's Red Mill Gluten Free 1-1 Baking Flour, which I find lends a great texture when baking and honestly I can rarely tell they are even gluten free! I then loaded these up with all the classic banana muffin ingredients with the addition of some Hershey's Mini Chocolate Chips and Cocoa Powder. These both add such a rich chocolatey bite that will honestly keep you going back for more.
Lastly (and definitely not least) I swirled some Jet-Puffed Marshmallow Creme on top, and OMG these actually might be my most favorite muffin recipe yet."
Marshmallow Swirl Double Chocolate Banana Muffins
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 bananas, mashed
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup sugar
- 1 1/2 cups gluten-free flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 tablespoon marshmallow fluff, per muffin
Method
Step 1
Preheat oven to 350ºF. In a medium bowl combine mashed bananas, vegetable oil, egg, vanilla and milk. Stir until combined. In a separate large bowl sift together sugar, gluten-free flour, cocoa, baking soda, baking powder and salt. Combine wet ingredients with dry ingredients and stir until combined. Fold in your chocolate chips.
Step 2
Pour batter 3/4 way full into greased or lined muffin tins. Spoon marshmallow fluff into each muffin tin and swirl with toothpick or knife.
Step 3
Bake for 20-25 minutes. Let cool.