These Gluten-Free Chocolate Banana Marbled Muffins are moist and tender, with a fine crumb – your family will love these fun treats!
Chocolate Banana Marbled Muffins remind me of the marbled cake I used to love making as a young girl.
I used to bake every Sunday for our church potluck lunch when I was a young teenage girl. Those days, we met at my Auntie Jeanette’s house (my namesake). I remember marbled cake being one of my favorite cakes to make – I think I just loved swirling the batter together and creating something pretty. Back then, I only knew how to bake using boxed cake mix, but I was always so proud of my cakes.
These days, I bake from scratch, and try to use healthier ingredients. You might have seen a few of my other marbled cupcake and muffin recipes.
Another cake that I fondly remember from my childhood is my Mom’s banana cake. She made it whenever we had overripe bananas lying around, and I make it for my kids.
Today, I’m sharing a marbled creation that combines two of my favorite childhood memories into one, in muffin form – made with a combination of oat flour, sorghum flour and potato starch, these muffins are healthy and naturally gluten-free.
The texture of these muffins is light, cake-like and fine, yet moist and tender.
Do you like marbled cake or muffins?
Gluten-Free Banana Chocolate Marbled Muffins
- 1/2 cup olive oil
- 1/2 cup organic sugar
- 1 egg
- 1 cup mashed ripe bananas ~ 2 bananas
- 1 teaspoon vanilla
- 1/2 cup oat flour
- 1/4 cup sorghum flour
- 1/4 cup potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees. Line 9 muffin tins with paper liners.
Beat together olive oil, sugar and egg; add bananas and vanilla, and beat until smooth. Soft together oat flour, sorghum flour, potato starch, baking soda, baking powder, salt and cinnamon. Add to wet mixture and beat until combined. Scoop out 1 cup of batter into a small bowl and mix in cocoa powder.
Using 1/4 cup measuring cup or large spoons, alternately pour plain batter and chocolate batter into muffin tins, letting layers form naturally. Fill cups just about to the top. Use a butter knife to swirl the batter a little in each muffin tin.
Bake for 15-20 minutes until toothpick comes out clean.