MARBLE CHOCOLATE BANANA MUFFINS
Let's be honest here. Have you ever seen muffins so beautiful? If so, point me to them, because I need to see, and I need to go make them ASAP.
Today I was craving both chocolate and banana bread, yet I didn't have any bananas. So how the heck can that happen? Easy. I had a package of Simple Mills Banana Bread and Muffin mix in my pantry, and all the ingredients on hand. In fact, I always have several boxes of Simple Mills mixes in my pantry, because they make baking a cinch and the ingredients are super clean. No fake ingredients in sight!
The secret to the chocolate marbling is super easy. We will get into it below, but essentially all you need to do is divide the batter in half, add cacao powder to half of the batter, and then you fill your muffin cups, alternating between the banana bread batter and the chocolate banana bread batter. And of course I add dairy-free chocolate chips to the batter AND some more on top, and that's it. You can do it too!
So let's get to it.
Makes 6-8 large muffins or 12 small muffins
1 package Simple Mills Banana Bread and Muffin Mix
2 pasture raised, organic eggs
1 cup water
2 tb avocado oil (or melted coconut oil)
2 tb cacao powder
3/4 cup dairy free chocolate chips
Preheat oven to 350.
Line a muffin tin with liners, or if you don't have any, make sure to grease the pan well.
In a medium size bowl, prepare the muffin mix according to package instructions.
Next, pour half of the batter into a small bowl, and add the cacao powder. Mix together well so there are no clumps.
Fold in about half of the chocolate chips into the banana bread batter.
Now, the fun part.
Add a spoonful of banana bread muffin batter to each muffin cup. Then add a spoonful of the chocolate banana bread batter, and repeat until no batter remains.
Sprinkle remaining chocolate chips on top, and bake for 25 minutes.