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
With Greek yogurt, bananas, coconut oil, and chocolate chips these Chocolate Banana Muffins deliver incredible flavor!
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
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 Gods®) 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 15–20 seconds.
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.
What mini dark chocolate chips do you use? I can’t seem to find them any where!
If you can’t find them, feel free to use a different type of miniature chocolate chips or extra regular sized chocolate chips. I actually buy mine online: http://www.amazon.com/Ghirardelli-Chocolate-Barista-Mini-Chips-10-Pound/dp/B004YGQKLE
Hi, could these muffins possibly be frozen? I want to make some, but as there are only two of us unless I invite friends over, I fear over indulgence will rear it’s ugly head…
Haha!! I haven’t actually tried freezing these, but I know a few other readers have frozen similar muffin recipes from my site with great results. Sorry to not be of more help! Hopefully someone else can chime in here!
Just wondering if you think they’d hold up well if I make a few dozen and freeze them individually for quick snacks? I often do that with my regular recipe- but this one looks even more delicious!
Thank you for your compliment Sarah! 🙂 I unfortunately have never had any left over to freeze so I can’t say for sure, but I have had readers comment on other similar muffin recipes on my site that froze them with great results. Hopefully someone else can comment here!
I usually make a huge batch of Chelsea’s muffins every time I do (like 5-6 dozen), and we freeze a bunch. They freeze really well. Just microwave them for 30-45 seconds and they’re just as gooey and moist as when they come out of the oven.
Thanks so much for sharing Kaitlyn! This will be a huge help to others! 🙂
How many calories are in one muffin? I’m excited to try the recipe, these look amazing! But I’m trying to shed some baby weight & am watching my calorie intake…anyone have a ball park figure? ?
If you google “Calorie Count Recipe”, the first result that comes up is from the website caloriecount which lets you enter any recipe and the serving sizes, and then calculates all the nutrition facts for you. I use it all the time and it’s awesome 🙂
That is so great! Thanks for the information Nathalie! 🙂
I just looked up the nutritional infor on myfitnesspal.com and here are the results I got:
Per serving (1 muffin)
230 calories
31 carbs
12 fat
3 protein
119 sodium
11 sugar
Thank you!
I’m not a big baker so these did take me some time, however, it was worth it!! They were delicious!
So glad to hear these were enjoyed!! Thanks for the comment 🙂
Made these just now and they are SO soft and moist! I didn’t use corn starch and I subbed coconut oil for vegetable oil and they were STILL so light and wonderful. Not too sweet, either. I tried your quick ripening trick and it worked like a charm. These are keepers!
My roommates had never had “real American” muffins and they were very impressed with these.
Next time I will try to substitute the oil for applesauce like another commenter did.
Thanks for the stellar recipe!
So glad to hear these were so enjoyed! 🙂 And I’m glad that quick ripening trick worked for you! Thanks for the comment!!
These look delish! I never knew you could bake bananas to speed the ripening process. Thanks for the tip!
Yes, it’s one of my favorite banana bread hacks 🙂 Thank you so much Emily!
These muffins were delicious! I made them into mini muffins for a baby shower. I subbed half of the flour for whole wheat, and put in applesauce instead of the oil, and they still tasted decadent. My husband loves them. Theses are a huge hit and a keeper in my house!
Yay!! So glad to hear that! And what a fun idea to make them mini for a baby shower 🙂 Thanks for the comment!!
Do you use extra virgin coconut oil that smells like coconut or the refined coconut oil that doesn’t?
I use 100% pure coconut oil (my favorite “tried and true” brand is LouAna)
Is there a reason for the coconut oil over another type of fat? My son can’t eat coconut so I would need a different fat… Suggestions? Amounts? These look delicious & a sure way to get an extra fruit in my extremely picky eater. Thanks!
Hey Cheri! I haven’t tried a substitute for coconut in these muffins so I can’t say for sure, but I do know a lot of readers have had success using canola oil in place of coconut oil for my recipes. I hope that helps and wish I could be of more help!
I used 2/3 butter and 1/3 applesauce (don’t usually have Coconut oil on hand & am trying to cut calories where I can.). They came out tasting like amazing moist cupcakes. I just Love Chelsea’s recipes!
I’m so happy you enjoyed these! Thank you for your kind comment 🙂
Hi cheri, not quite sure how it would go but I often substitute oil for apple sauce when cooking cakes etc, that might be another option for you xo
I tried these and they came out great! Chocolately and moist! The only substitution I made was butter for the coconut oil I don’t like coconut. I also froze left over muffins and they held up very well. Thanks for the recipe!
Chelsea,
This recipe was incredible! Have you tried this in a 9×5 loaf pan?
Thank you.
Hey Donna! I am so happy you enjoyed these muffins, that makes me so happy to hear it! I haven’t tried it in a loaf pan, but I do have a delicious chocolate banana bread here: https://www.chelseasmessyapron.com/healthier-chocolate-greek-yogurt-banana-bread-video/