Chocolate Banana Muffins are rich, moist, and packed with chocolate chips. Made with Greek yogurt, bananas, coconut oil, and less sugar, they’re full of flavor without the excess!
Looking for plain chocolate muffins? Try my bakery-style Chocolate Muffins next!
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 way less sugar than your typical bakery muffin. Nothing fancy or weird, 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 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 | Notes |
|---|---|
| Cocoa Powder | Use Dutch-process cocoa like Hershey’s Special Dark for a rich chocolate flavor. Any brand works. |
| Greek Yogurt | Full-fat, flavored Greek yogurt like honey vanilla works best. |
| Chocolate Chips | Any kind works. I like a mix of dark and mini semi-sweet chips. |
| Bananas | Very ripe, speckled bananas give the best flavor and sweetness. |
| Coconut Oil | Melt first, then let it cool before adding. |
| Flour | Remove 1 tablespoon of flour and replace it with cornstarch for a lighter, bakery-style texture. |
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 to 350°F (175°C). Spray a muffin tin. Let egg and yogurt come to room temp. Melt and cool coconut oil.
- Mash Bananas: Mash bananas until smooth. Use 1 cup. Riper bananas are sweeter.
- Dry Ingredients: Whisk dry ingredients and chocolate chips.
- Wet Ingredients: Whisk wet ingredients until smooth.
- Combine: Stir wet and dry ingredients until just combined. Don’t over-mix.
- Bake: Fill muffin cups evenly. Bake 18–23 minutes, until a toothpick comes out clean.
- Cool: Cool in the tin for 10 minutes, then transfer to a wire rack. Use a knife to loosen muffins if needed.
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.
Chocolate Banana Muffins FAQs
There are a few reasons why muffins may not rise:
-Old baking agents can lose their effectiveness. Check if your baking soda and baking powder are fresh before using.
–Too many wet ingredients or too few dry ingredients can ruin the recipe.
Use fresh, high-quality ingredients and measure them accurately. 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.
More Delicious Baked Goods:
Desserts
Healthy Brownies
Muffins And Quick Breads
Healthy Chocolate Chip 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
- 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 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 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 1 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea – I found you on instagram today. I was drooling at the sight of your Chocolate Muffins. THey look delicious. Love that you are into healthier goods. 🙂
Awe thank you so much! 🙂
Super delicious!!! Kids and whole family loved them! Very easy and fast to make! Thank you and greetings from Costa Rica!!! Pura vida!!!!
So happy to hear these were enjoyed! Thanks so much Karla! 🙂 And, wow, Costa Rica, how cool!
Why remove 1 tablespoon of the 1 cup of flour?
Cake flour is essentially all purpose flour with cornstarch so we are making a make-shift cake flour 🙂
Thanks for the info.!
I can’t wait to try this recipe, but does it last only for 3 days?
They are best within 3 days. You can freeze extras 🙂
So yummy! I used oat flour instead of flour, 1/4 cup maple syrup instead of brown sugar and added chocolate protein powder and they turned out amazing.
I’m so happy these turned out well and you enjoyed them! Thanks for sharing your changes Jordan 🙂
Jordan, did your muffins rise with oat flour instead of white whole wheat flour? I substituted oat flour for the wheat flour and my muffins did not rise at all, but they were delicious nonetheless.
I took your advice to heart about the muffins sticking to the paper liners, and I sprayed my paper liners with Pam. Perfect solution! Great recipe.
Thank you so much Teresa! 🙂
Hi, can I use oat flour?
OMG BEST MUFFIN EVER!! The chocolate is melting inside when u bite it. I’m using Nestle’s baker’s choice dark chocolate chunk as one of the chocolate and it was sooo good! I was hesitating buying it at the first place because the price is like 3 times the other one and turns out it was the best decision on making this muffin! Using a good quality ingredients surely make difference! (With outstanding recipe of course ?)
Yay!! It is so great to hear these were such a hit! 🙂 And yes good quality ingredients sure go a long way 🙂 Thanks!
I will DEFINITELY be making these again very soon! So gooey and good! I didn’t have and white whole wheat flour so I did half all purpose and half regular whole wheat. Also, I skipped the sugar and added just about 1/4 cup of maple syrup. They’re getting eaten up right now!
So, so happy to hear that! Thank you so much for the comment Ellie 🙂
Super impressed with this recipe. Sometimes you never know what you’re going to get with recipes from blogs, but this was legit! I’ll be saving this for future recipes. So gooey and delicious.
I’m thrilled you enjoyed these so much! 🙂 Glad it gets saved with future recipes 🙂 Thanks Fallon!
I’ve been baking these with 1/4 c. sugar, plain yogurt and no chips at all, and my kids still adore them.
Thanks for your help CG!