Delicious Bakery Style Greek Yogurt Chocolate Banana Muffins

Chocolate Banana Muffins are sweet, rich, moist, and deeply chocolatey, loaded with chocolate chips! Made with ingredients like Greek yogurt, bananas, coconut oil, and less sugar than typical bakery muffins, they still pack incredible flavor!

Looking for plain chocolate muffins? Try my bakery-style Chocolate Muffins next!

Chocolate Banana Muffin

Chocolate Banana Muffins

I’m obsessed with big bakery-style chocolate muffins, but I’d consider them more dessert than breakfast. So I decided to create a bakery-style chocolate muffin with ingredients good enough to pass for breakfast and these fit the bill!

They’ve got Greek yogurt, bananas, coconut oil, dark chocolate, an egg, and a lot less sugar than the chocolate muffins you’d get at a bakery.

And even with the healthier ingredient subs, these chocolate banana muffins taste incredible! They’re rich, moist, deeply chocolatey, and loaded with chocolate in every single bite. These muffins are moist, a little gooey, and sure to satisfy your chocolate cravings!

Ingredient shot-- images of the yogurt and cocoa powder used in this recipe

Chocolate Banana Muffins Ingredients

  • Special Dark® Cocoa Powder gives these Chocolate Banana Muffins a deep chocolate flavor. Use Dutch-process cocoa powder instead of natural unsweetened cocoa. Any brand works, but Hershey’s Special Dark is easy to find in most grocery stores.
  • Honey vanilla Greek yogurt adds protein and flavor to these muffins. Avoid low-fat or non-Greek yogurt. Plain Greek yogurt is okay, but flavored yogurt is better. The creamier and thicker, the better the muffins.
  • Chocolate chips. Use any kind: semi-sweet, milk, dark, or chopped chocolate. I prefer a mix of regular dark chocolate chips and mini semi-sweet chips.
  • Overripe bananas. The riper the bananas, the sweeter they are, which makes the muffins taste better. Use bananas with speckled skins for baking.
  • Coconut oil. Measure it melted, not solid. Let it cool before adding to the muffin mixture.
  • Flour. Remove 1 tablespoon of flour and replace it with cornstarch for a lighter, cake-like texture, similar to bakery-style muffins.

Process shots-- images of the dry and wet ingredients being prepped

How To Make Chocolate Banana Muffins

  1. Prep: Preheat oven to 350°F (175°C). Coat a muffin tin with cooking spray. Set out egg and yogurt to reach room temp. Melt coconut oil and cool. Ingredients at the same temperature mix better!
  2. Mash Bananas: Mash ripe bananas until smooth. Ensure you have 1 cup. Riper bananas make sweeter muffins!
  3. Dry Ingredients: Whisk together all the dry ingredients and chocolate chips.
  4. Wet Ingredients: Whisk together wet ingredients until smooth.
  5. Combine: Mix wet and dry ingredients until just combined. Don’t over-mix for fluffy muffins!
  6. Bake: Divide batter evenly in the muffin tin. Bake 18-23 minutes, until a toothpick comes out clean. Evenly fill muffin cups for even baking!
  7. Cool: Cool muffins in the tin for 10 minutes, then transfer to a wire rack. Use a knife to help get the muffins out!

Quick Tip

I don’t recommend muffin liners; the batter sticks to them. Grease the cavities well. A good muffin tin makes a big difference. My favorite tins always release muffins nicely.

Process shots-- images of the wet and dry ingredients being mixed together and then aded into muffin tins

Tips For Success

  • Mash the bananas thoroughly to avoid chunks in the muffins. Use an electric hand mixer for quick mashing if you prefer.
  • Don’t overmix. Overmixing makes muffins dense. Mix until just combined, then bake!
  • Generously grease the muffin tin with nonstick spray and lightly dust it with flour or cocoa powder. This prevents the muffins from sticking and breaking apart.
  • Cool muffins on a wire rack so air can flow around them. This keeps the bottoms from getting wet and sticky.
  • Check Doneness: A toothpick (or fork) inserted into the center of the Chocolate Banana Muffins comes out clean or with a couple of moist (not wet) crumbs. The tops of the muffins should bounce back when lightly touched.

Quick Tip

How to mash bananas: Peel very ripe bananas and mash them in a bowl with a fork until smooth, or use an electric hand mixer for quicker mashing.

Process shots-- images of the chocolate banana muffins being baked

4.96 from 103 votes

Chocolate Banana Muffins

With Greek yogurt, bananas, coconut oil, and chocolate chips these Chocolate Banana Muffins deliver incredible flavor!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins

Equipment

  • Muffin pan

Ingredients 
 

Instructions 

  • Preheat oven to 350ยฐF (175ยฐC). Generously coat aย muffin pan with cooking spray, but don't use liners. Let eggs and yogurt reach room temperature. Melt coconut oil, measure, and set aside to cool. Ensure ingredients are at the same temperature to avoid clumping.
  • The darker the banana skin, the sweeter the banana! Remove the skin and mash with a fork or electric mixer until it resembles thick applesauce. Measure to ensure you have one level cup.
  • Add flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips to a large bowl. Mix to combine. In another bowl, add egg, mashed bananas, Greek yogurt, coconut oil, vanilla extract, and brown sugar. Use a hand whisk to mix until completely smooth.
  • Mix the wet and dry ingredients together with a wooden spoon until just combined. Be careful not to overmix.
  • Divide batter evenly among the 12 muffin pan cavities. Bake for 18โ€“23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the muffin pan for 10 minutes, then use a table knife to gently loosen and remove the muffins. If they start to fall apart, wait another 5 minutes. Transfer to a wire rack to finish cooling. Enjoy!

Video

Recipe Notes

Note 1: For ultra-moist, delicious muffins, use Dutch-process cocoa powder. Regular cocoa powder makes them drier.
Note 2: Use any flavor chocolate chips you like; I typically use dark chocolate with semi-sweet mini chips.
Note 3: I recommend Honey Vanilla Greek yogurt (Greek Godsยฎ) for these muffins. Avoid low-fat or non-Greek yogurt; the results aren't the same. The creamier and thicker the yogurt, the better the muffins taste.
Storage: Store in an airtight container in the fridge for up to 3 days. When ready to serve, microwave for 15โ€“20 seconds.ย 

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 305mg | Fiber: 5g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.96 from 103 votes (6 ratings without comment)

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241 Comments

  1. Katrin says:

    5 stars
    Came out amazing, made them in seconds and they were ready after 15 minutes !

    1. Chelsea says:

      So happy to hear this! Thanks so much Katrin! ๐Ÿ™‚

  2. Andrea says:

    5 stars
    I always come back to this recipe when I have overripe bananas. Delicious and healthier than regular chocolate chip muffins.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Andrea! ๐Ÿ™‚

  3. Sara Coblentz says:

    5 stars
    I made them today and they were delicious!!

    1. Chelsea says:

      Yay! So happy you enjoyed! ๐Ÿ™‚

  4. BG Dorville says:

    5 stars
    Just made them today. They were super even though I reduced the sugar to 90g. Tender, moist and chocolatey. Wish I could post the pix here. Thanks for sharing the recipe.

    1. Chelsea says:

      Delish! I am so thrilled to hear this! ๐Ÿ™‚

  5. Andrea says:

    5 stars
    Was looking for a recipe to use up brown bananas,I don’t eat bananas and my husband won’t eat them anymore if there is a bit of brown. Kept them till overripe and made these muffins. They are perfect,moist,tender and chocolaty. The only way even I will eat bananas ๐Ÿ˜‰ made them with liners and mine didn’t stick. Thank you for a great recipe.

    1. Chelsea Lords says:

      I am so happy you enjoyed! Thanks Andrea! ๐Ÿ™‚

  6. Kylie says:

    5 stars
    I fully expected these to taste healthy, but they only tasted delicious! So yummy and chocolatey and moist. You wouldnโ€™t even know that they are healthy. I used a crown muffin pan, but otherwise I followed the recipe exactly.

    1. Chelsea Lords says:

      I am so happy to hear this! Thanks Kylie! ๐Ÿ™‚

  7. Brittani says:

    5 stars
    Super delicious & easy to make. My go to recipe when I have leftover bananas.

    1. Chelsea Lords says:

      I am thrilled to hear this! Thanks! ๐Ÿ™‚

  8. CUPCAKE MAMA SIA says:

    5 stars
    These are soooooo good! I just swapped out the coconut oil for vegetable oil. Great recipe.

    1. Chelsea Lords says:

      So happy you enjoyed these! ๐Ÿ™‚

  9. Joanna Friederich says:

    5 stars
    I love this recipe! I did substitute coconut oil for Apple sauce, and skipped the cornstarch completely. These were amazing! So moist, perfect sweetness for a healthy chocolate muffin. This recipe is saved in my favorites.

    1. Chelsea Lords says:

      So happy you enjoyed these muffins! Thanks for the comment ๐Ÿ™‚

  10. Ashley C says:

    I found this recipe on Pinterest not long after you shared it and We have been making these muffins for years now ๐Ÿ™‚ This is definitely a favorite in our house. I have tried it with different flours and different yogurts. Now I use fresh milled flour and add chia seeds. Sometime my measurements arenโ€™t super preciseโ€ฆ.I feel like this recipe is impossible to mess up. They are DELICIOUS every single time! I usually make at least a double batch because a single batch wonโ€™t last more than a couple of days ๐Ÿ™‚ The muffins freeze well so they are great for our kids to grab for breakfast or a snack. Thank you for this recipe!

    1. Chelsea Lords says:

      You made my day!! So glad to hear this recipe has been a staple in your house and it has been enjoyed! Thank you for taking the time to leave a comment!