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 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!
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.
How To Make Chocolate Banana Muffins
- 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!
- Mash Bananas: Mash ripe bananas until smooth. Ensure you have 1 cup. Riper bananas make sweeter muffins!
- Dry Ingredients: Whisk together all the dry ingredients and chocolate chips.
- Wet Ingredients: Whisk together wet ingredients until smooth.
- Combine: Mix wet and dry ingredients until just combined. Don’t over-mix for fluffy muffins!
- 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!
- 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.
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.
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- Healthy Ice Cream withOUT bananas — can you guess the “secret” ingredient?!
- Oatmeal Energy Balls with coconut and miniature chocolate chips
- Healthy Zucchini Muffins with Greek yogurt
Chocolate Banana Muffins
Equipment
- Muffin pan
Ingredients
- 1 cup all-purpose flour or whole-wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons Dutch-process cocoa powder see note 1
- 1/3 cup mini chocolate chips see note 2
- 1/2 cup dark chocolate chips
- 1 large egg
- 1 cup mashed bananas extremely ripe
- 1/2 cup Greek yogurt vanilla or plain, see note 3
- 1/4 cup melted coconut oil cooled
- 1 teaspoon vanilla extract optional
- 1/2 cup light brown sugar lightly packed
Instructions
- Preheat oven to 350°F (175°C). Generously coat a 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 18–23 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Came out amazing, made them in seconds and they were ready after 15 minutes !
So happy to hear this! Thanks so much Katrin! 🙂
I always come back to this recipe when I have overripe bananas. Delicious and healthier than regular chocolate chip muffins.
I am so thrilled to hear this! Thanks so much Andrea! 🙂
I made them today and they were delicious!!
Yay! So happy you enjoyed! 🙂
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.
Delish! I am so thrilled to hear this! 🙂
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 😉 made them with liners and mine didn’t stick. Thank you for a great recipe.
I am so happy you enjoyed! Thanks Andrea! 🙂
I fully expected these to taste healthy, but they only tasted delicious! So yummy and chocolatey and moist. You wouldn’t even know that they are healthy. I used a crown muffin pan, but otherwise I followed the recipe exactly.
I am so happy to hear this! Thanks Kylie! 🙂
Super delicious & easy to make. My go to recipe when I have leftover bananas.
I am thrilled to hear this! Thanks! 🙂
These are soooooo good! I just swapped out the coconut oil for vegetable oil. Great recipe.
So happy you enjoyed these! 🙂
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.
So happy you enjoyed these muffins! Thanks for the comment 🙂
I found this recipe on Pinterest not long after you shared it and We have been making these muffins for years now 🙂 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 aren’t super precise….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 won’t last more than a couple of days 🙂 The muffins freeze well so they are great for our kids to grab for breakfast or a snack. Thank you for this recipe!
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!