There’s something about the mix of chocolate and banana that just feels comforting. These chocolate banana split muffins bring all those cozy flavors together in an easy-to-make treat. They’re fluffy, chocolatey, and just sweet enough — perfect for breakfast, snacks, or a little afternoon pick-me-up.

Ingredients:

• 2 cups gluten-free 1:1 baking flour (you can also use all-purpose flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup chocolate chips
• 2 mashed bananas
• 1/2 cup water
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

Directions:

1. Preheat oven to 350°F and line a muffin tin with liners or lightly grease it.
2. In a large bowl, mash the bananas until smooth.
3. Stir in water, brown sugar, and vanilla until combined.
4. Add flour, baking powder, baking soda, and salt. Mix until just combined — don’t overmix!
5. Fold in chocolate chips.
6. Divide the batter evenly into two bowls.
7. Leave one bowl plain and mix the cocoa powder into the other until combined.
8. Fill half of each muffin cup with the plain batter and the other half with the chocolate batter, so the two flavors sit side by side.
9. Bake for 18–20 minutes or until a toothpick comes out clean.
10. Let cool slightly before digging in.