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 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

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!

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.

• Healthy Brownies with an optional chocolate frosting
• Chewy Granola Bars with peanut butter and honey
• 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

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4.96 from 103 votes

Chocolate Banana Muffins

By Chelsea Lords

With Greek yogurt, bananas, coconut oil, and chocolate chips these Chocolate Banana Muffins deliver incredible flavor!

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 muffins

Equipment

• Muffin pan

Ingredients 

USMetric

 

1x2x3x

• ▢ 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.

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