Banana Marble Muffins

These banana marble muffins have gorgeous swirls of chocolate baked right into each one. They are soft, tender, and a delicious way to use up those overripe bananas sitting on your counter.

If you love baking with bananas, try this birthday cake banana bread or these chocolate banana muffins next.

The post for chocolate banana marble muffins was first published in September 2017. I updated the information and then republished it in April 2026.

Jump to:

• Why Make Banana Chocolate Swirl Muffins
• Ingredients Needed
• Recipe Variations
• How To Make Banana Marble Muffins
• Serving Suggestions
• BruCrew Tips
• Storing and Freezing Muffins
• More Banana Muffin Recipes
• Recipe

Can I confess something? I only buy bananas so I can bake something delicious after they turn brown. It's one of my quirky habits!

These chocolate banana marble muffins are the result of spotty bananas. I started with my banana caramel muffins and mixed in dark cocoa powder for pretty marble swirls. I couldn't resist adding some chocolate chips for more flavor!

My daughter took a bite, immediately said these were a winner! Then she asked me to make another batch right away. Honestly, I was thinking the same thing. These have been a regular in our muffin rotation ever since!

These marble muffins are perfect for a grab-and-go breakfast or an afternoon snack with a chocolate latte. And if you pop one in the microwave for just 10 seconds, it tastes like it just came out of the oven. That little trick alone is worth making a double batch for.

Ingredients Needed

These chocolate banana marble muffins come together with simple pantry staples and a few ripe bananas. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Unsalted Butter: Softened butter gives these muffins a rich and tender crumb. Set it out at least 30 minutes before baking, so it has time to soften properly.
• Sugar: The combination of light brown sugar and white sugar adds sweetness.
• Large Egg: Binds everything together and adds richness to the batter.
• Greek Yogurt: Adds moisture and a slight tang, keeping these muffins soft for days. Sour cream also works great as a substitute.
• Ripe Bananas: The star of the show! The riper and browner the bananas, the sweeter and more flavorful your muffins will be. You will need 1 ½ cups of mashed bananas, which is about 4 bananas.
• All Purpose Flour: Gives the muffins their structure. Measure accurately by fluffing and spooning, or by using a kitchen scale.
• Baking Powder and Baking Soda: The combination of both leaveners creates a nice rise during baking.
• Cinnamon: Adds a warm spice flavor.
• Dark Cocoa Powder: Creates that deep dark chocolate color and taste.
• Mini Chocolate Chips: More chocolate is always the answer, so they get stirred into the batter and sprinkled on top.

How To Make Banana Marble Muffins

The marble swirl in these muffins looks so beautiful and impressive, but is honestly one of the easiest things to do. Here is how to make them, step by step.

1. Make the banana batter. Beat the butter and sugars in a large bowl until creamy. Add the egg, yogurt, and vanilla extract, then mix again. Slowly add the dry ingredients until just combined.
2. Add the cocoa. Scoop the muffin batter evenly into two bowls. Stir the dark cocoa and some of the mini chips into one bowl. This batter will be thicker.
3. Fill the liners. Place paper liners into 18 muffin cavities. Spoon the chocolate batter into one side of each liner first, since it is thicker and will hold its shape. Then spoon the banana batter into the other side of the liner.
4. Swirl and add chips. Use a butter knife to gently swirl the two batters together in each cup. Sprinkle the remaining chips over the tops of the batter to make them look prettier.
5. Bake and cool. Place the pan in the oven and bake until a toothpick inserted in the center comes out with a few crumbs. Remove and cool in the pan for a few minutes before transferring them to a wire rack.

Serving Suggestions

These marble muffins are fantastic on their own, but they go perfectly with a few of these breakfast favorites!

• Protein. Serve on the side with bacon egg tacos or egg burritos.
• Fruit. Add a bowl of fruit salad or a strawberry yogurt parfait.
• Coffee. Enjoy a cup of hot coffee or a salted caramel mocha with all of the above options.

Storing and Freezing Muffins

On the Counter: Store cooled muffins in an airtight container at room temperature for up to 4 days.

In the Refrigerator: Store the treats in a sealed container for up to a week. Keep it closed tightly to avoid drying out. Warm it up in the microwave or let it sit at room temperature before serving.

In the Freezer: Place cooled muffins on a baking sheet and freeze for one hour. Wrap each one in plastic wrap, then place in a freezer bag and freeze for up to 2 months. Thaw before serving.

Reheat: Warm up a muffin in the microwave for 10 seconds for a gooey treat that tastes freshly baked. Trust me on this!

More Banana Muffin Recipes

• Peanut Butter Banana Muffins
• Banana Bread Muffins
• Banana Nutella Muffins
• S'mores Banana Muffins
• Banana Pineapple Muffins

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