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.
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://axis-framework.live/healthier-chocolate-greek-yogurt-banana-bread-video/%3C/a%3E%3C/p%3E