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.
My daughter is ‘sick of banana bread’, so I asked her if she’d like to try these muffins of yours instead. Of course she couldn’t say no to double chocolate banana bread, so we made these today and they are amazing! Not too sweet, but such a treat all the same. She’s excited to take one on her school lunch tomorrow. Thanks for posting this delicious recipe!
I’m thrilled she enjoyed these! Thank you so much for trying them out and leaving a comment Lesley! 🙂
I made these muffins today. They were so moist and delicious!!! The recipe is a keeper.
I agree that the bananas need to be black to give bread and muffins good flavor. Thanks for the tip on how to ripen bananas quicker. Had never heard of doing that.
Thanks for a yummy recipe!!?
Yes they definitely do! Thank you so much Marie, I’m so thrilled you enjoyed this recipe! 🙂
Made these yesterday with my toddler .. They are absolutely delicious! So moist and chocolatey .. It satisfies that chocolate-cake-craving and love that it’s healthy. I used only 1/3c of chocolate chips total and used a tad less sugar and still turned out decadent. Froze some for toddler’s snack but I now wish I didn’t…. Cuz I’m officially addicted.
Yay!! So, so great to hear that! I’m glad these were such a hit (and even with less sugar!) 🙂
Hi! Can I use baking powder instead of baking soda? If so, will it be the same amount? I have baking soda but it’s not fresh forgot to close the lid :/
If you do make the substitute you’ll need about 4x the amount of soda when using powder. However, I haven’t tried it in these muffins so I’m not sure exactly how much. Baking powder doesn’t substitute for baking soda in an exact way. Even with that substitute the taste may be a little off.
I made these today and they are absolutely delicious and gorgeously light! I couldn’t wait for the batch to cool and ate the first one (almost) piping hot. Thank you so much for sharing the recipe, Chelsea!
Awe I am thrilled to hear you enjoyed these so much! Thanks so much for the comment 🙂
Thank you for this recipe Chelsea! Just wanted to let you know that my favorite cupcake liners are parchment paper and these don’t stick to them. In winnipeg we have them at all our grocery type stores.
My silicone reusable ones word as well. ? thanks again for the recipe!
You are so welcome!! Thanks so much for the tip I need to find those ASAP! 🙂
Made this today and I must say, I now have a new favorite. So moist. Chocolate without the guilt.
So happy to hear that!! 🙂 Glad these were enjoyed!
Looks awesome ! Can I ask if I can replace coconut oil with vegetable oil?
I’ve never tried it so I can’t say for sure without further recipe testing, but I don’t see why the substitution wouldn’t work.
Yes, I’ve used vegetable oil and they’re great.
Splendid muffins. They taste even better the day after since I am not a banana fan. Very moist and chocolaty and healthy.
So glad to hear these were enjoyed! 🙂 Thanks for the comment!
Seriously amazing… so moist and gooey, yet such a healthy recipe. These could easily pass as cupcakes. Will satisfy your chocolate craving anytime!
Yeah!! SO great to hear a healthy recipe could pass for a cupcake 🙂 Thank you so much for your comment and trying these out!!