Chocolate Banana Nut Swirl Muffins

There are more bananas in my house at this moment than I know what to do with. As a result I’ve been baking banana breads and making nana ice cream like it’s my full time job.

Fun fact: I cannot stomach bananas. Eating the fruit raw makes me feel sick to my stomach. But give me nana ice-cream, banana pancakes or banana bread and you’ll make me a happy gal. I guess my stomach can only take it when the taste is masked by a ton of sugar and chocolate?

That is the subject of today’s recipe: these soft, yummy muffins. These are best made in a batch on a Sunday afternoon and eaten all through the week as a power snack. Score!

Chocolate Banana Nut Swirl Muffins                                             makes 12 muffins

  • ¾ cup butter, at room temperature
  • 1 cup castor sugar
  • 2 eggs, at room temperature
  • 3 ripe bananas, mashed (approximately 1 cup)
  • 1 tsp vanilla essence
  • 1 cup plain Greek yogurt (may sub buttermilk)
  • 1 cup self raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup chopped pecans and/or chocolate chips


  1. Preheat your oven to 180°C/350°F. Grease 9 spaces in your muffin tin and line with wrappers.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Crack in the eggs and mix well to combine. Add the mashed bananas, vanilla essence and Greek yogurt and whisk until incorporated.
  3. Sieve in the flour, baking powder, baking soda and salt. Use a rubber spatula to gently fold the dry ingredients into the wet, being careful not to overmix. Add the chocolate chips and pecans and gently stir to distribute. Remove half of the batter to a small bowl.
  4. Add the cocoa powder to half of the muffin batter and stir until incorporated. Add a tablespoon of the yellow batter followed by a tablespoon of the chocolate batter to the lined tins, filling them ¾ of the way to the top. Gently use a toothpick or the tip of a knife to gently swirl the yellow batter into the chocolate batter. Top with chocolate chips or pecans if desired.
  5. Bake in the preheat oven for 17-20 minutes to until a toothpick comes out clean. Let cool completely before devouring. Will keep in a sealed container for 5 days, or frozen for up to a month. Eat as an easy breakfast on the go!

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