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.
Can you try oatflour with this recipe ? Or another gluten free option ?
I didn’t have success with oat flour in these muffins and haven’t experimented with other gluten free options. Let me know if you give it a try! 🙂
Made these last week, I was searching for a recipe to combine bananas & yogurt. I just used butter instead of coconut oil and added a little less choc chips. They turned out great, I liked that they are on the bitter side and that they are low fat actually! The only thing that disappointed me just a little is that they didn’t rise as much as I would want them to… they came out 9 and I bake in a normal sized muffin tin… Overall I will definitely bake them again with a few tricks to improve for me!
greatings from greece! xxx
Hey Athena! I’m glad you liked these! 🙂 They do rise well though, so you might just want to make sure your baking agents are fresh as that might be the culprit!
I will try that thanx! ?
Just started gathering the ingredients but realized i only have regular yogurt. Can i use it? Will it affect the taste?thx
It shouldn’t affect the taste much, but will the overall texture/rise of the muffins.
My new fave!! I’ve tried other “healthy” muffin recipes, but this one is by far THE best!! Even my picky eater loved them!
So happy to hear that!! Thanks for the comment Wendy 🙂
Hello, i really love your recipes and think they are fantastic – it would be great if you had the nutritional values up too
xx
Thank you Hannah! I do have nutrition facts for all of my most recent recipes and am working on going through all of my old ones 🙂
These are the best muffins I have ever made and eaten! So moist, so rich, so chocolaty, so delicious! I also put mint whipped cream on top. And I used only 80g of sugar (insted of 110g) and next time I am going to use even less, they are still sweet enough because of the bananas. The only bad thing about these muffins is that I have to share with my family 🙁 😀
Wow that is such a great compliment! I’m thrilled you’re loving these! 🙂
They look soooo good!!! I shared your recipe with a link in my last post! Thanks for your awesome job.
Patricia.
Thank you Patricia! 🙂
Thank you for sharing the recipe! I made the muffins and they are delicious and moist!
I made these to use up overripe bananas and used whole wheat flour as that is all I had. Oh my yum! These are moist, tender, delicious. These will make their way I to my kids treat rotation.
I’m so thrilled these were a hit! Thanks so much for the comment Michelle 🙂
I made these yesterday with vegetable oil instead of coconut and wow!! I’ve eaten am embarrassingly amount already. Thanks for the recipe!
Haha! I’m so glad you are enjoying them! Thanks for the comment Katie 🙂