Marbled Chocolate Banana Muffins

Preheat the oven to 350ºF. Prepare a muffin tin by lightly spraying with cooking spray, or lining with muffin liners. Set aside.

Cream the butter and brown sugar together until smooth. Add the yogurt, bananas, egg and vanilla and mix until smooth and well combined. In a separate bowl, whisk together the all-purpose and whole wheat flour with the baking soda, baking powder and salt. Pour the wet mixture into the dry and stir until just combined.

Move half of the muffin batter to a separate bowl and stir in the melted chocolate. Fill the muffin cups by alternating small scoops of each batter, about 2 small spoonfuls of each batter for each muffin cup, until the batter is all used up. With a toothpick, swirl the batters together gently in each muffin cup. Bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Muffins keep well in a sealed container at room temperature for 4–5 days, or you can freeze them for up to 3 months.

Recipe adapted from Baked by Rachel.