Step 1

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray.

Step 2

In a large bowl, mix together banana, brown sugar (or coconut sugar), eggs, almond milk and vanilla extract.

Step 3

In a separate large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt.

Step 4

Add dry ingredients to wet ingredients and mix with a wooden spoon until just combined. Next, stir in melted coconut oil; mixing until just combined.

Step 5

Add half of the batter (about 2 cups of the batter) to a separate medium bowl. Stir cocoa powder and ½ cup chocolate chips into one of the batters, mixing with a wooden spoon until just combined.

Step 6

First spoon 1 tablespoon of the regular banana batter into each muffin liner and then spoon 1 tablespoon chocolate batter on top. Repeat until all of your muffin batter is gone. The muffin batter will likely come to the top of the muffin liners, that’s totally okay!

Step 7

Swirl the batters together back and forth with a knife, just about 1-2 times (I like to do 1 to 2 figure-8 patterns). Don’t go crazy or the batter won’t look nice and swirled.

Step 8

Gently shake your muffin pan back and forth just a few times to even out the batter. Evenly top the muffins with 2 to 3 tablespoons chocolate chips.

Step 9

Bake for 18-25 minutes until a tester comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt and enjoy!