Chocolate Banana Muffins are rich, moist, and loaded with chocolate! Made with better-for-you ingredients without skimping on flavor.
author’s note
The Breakfast Muffins That Totally Feel Like Dessert!
I’m obsessed with big bakery-style chocolate muffins, but if I’m being honest, those usually feel more like dessert than breakfast. So I set out to make a bakery-style chocolate muffin that still feels totally indulgent but uses ingredients I’m actually happy to call breakfast. And these absolutely hit the mark.
They’re made with Greek yogurt, ripe bananas, coconut oil, dark chocolate, and an egg, with less sugar than a typical bakery muffin. No fancy ingredients—just simple ingredients that work really well together.
Even with those swaps, these chocolate banana muffins are so good. They’re rich, super moist, deeply chocolatey, and packed with melty chocolate in every bite. A little gooey, totally satisfying, and perfect for when a chocolate craving hits first thing in the morning.
Chocolate Banana Muffins Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas | Use very ripe, dark-spotted bananas for the sweetest flavor and best texture. |
| Greek yogurt & egg | Bring both to room temp before mixing for the smoothest batter. |
| Coconut oil & vanilla | Let melted coconut oil cool slightly before adding so it blends evenly. |
| Flour, cornstarch, cocoa powder, baking soda & salt | Use Dutch-process cocoa like Hershey’s Special Dark for the right flavor and texture. |
| Mini chocolate chips & dark chocolate chips | Mix and match your favorite chocolate varieties for extra flavor. |
Featured Comment
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.
– Kylie
How To Make Chocolate Banana Muffins
- Prep: Preheat oven, grease muffin pan, and bring ingredients to room temp.
- Mix Wet: Mash bananas and whisk wet ingredients until smooth.
- Mix Dry: Whisk together dry ingredients and chocolate chips.
- Combine: Stir wet and dry mixtures together until just combined.
- Bake: Fill muffin cups, bake, cool briefly, and transfer to a wire rack.
Chelsea’s Top Tips
My Top Tips For Success
- Mash bananas well: Smooth bananas create the best texture. I like beating them with an electric mixer until they’re as smooth as applesauce.
- Cool properly: Transfer muffins to a wire rack so the bottoms don’t get soggy.
- Check for doneness: A toothpick should come out clean or with a few moist crumbs, and the tops should spring back lightly when touched.
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.
More Delicious Baked Goods:
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Healthy Brownies
Desserts
Applesauce Muffins
Desserts
Healthy Banana Muffins
Chocolate Banana Muffins
Video
Equipment
Ingredients
- 1 cup all-purpose flour or whole-wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup 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 banana 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 a clumpy batter.
- 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 1 level cup.
- Add flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips to a large bowl. Whisk 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Banana Muffins FAQs
Old baking agents can lose their effectiveness. Check if your baking soda is fresh before using.
Use fresh, high-quality ingredients. Divide the batter evenly among 12 cavities, filling each about 3/4 full. Make sure the oven is fully preheated before baking, and place the muffin tin in the center of the oven.
Soggy centers and bottoms happen when muffins stay in the tin too long, trapping steam. Cool them on a baking rack to let the steam escape. Wet muffins can also come from measuring ingredients incorrectly.
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!