Chocolate Banana Muffins

5 from 61 votes

These Chocolate Banana Muffins are easy to whip up in one bowl and made healthy with Greek yogurt and coconut oil - perfect snack or treat!

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Breakfast is about to get tastier – chocolate chip banana muffins are low in calories and will give you energy for the day ahead. Made in one bowl, these muffins are easy to make and perfect for a healthy grab-and-go breakfast.

Chocolate banana muffins on a white plate with a bite taken out of one of them
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Ingredients to make the muffins

These are the type of muffins you can easily have for breakfast without the heavy feeling because they have essential breakfast items:

  • Bananas: Use ripe bananas that are naturally sweeter and higher in antioxidants.
  • Flour: I use all purpose flour but you can also make this with a gluten-free 1:1 baking mix.
  • Greek yogurt: I prefer to use 2% Greek yogurt because it has more fat and moisture than non fat Greek yogurt, which lends to more moisture in the muffins.
  • Egg: To help bind the ingredients together and a good source of protein and vitamin D.
  • Honey: Used to naturally sweeten the muffins. You can also use maple syrup or cane sugar.
  • Coconut oil: Coconut oil helps to make these muffins perfectly moist as well as adding a little flavor. You can use vegetable oil or butter if you don’t have coconut oil.
  • Baking soda: To achieve perfectly soft and fluffy muffins.
  • Vanilla extract and salt: For sweetness and flavor.
  • Cocoa powder and chocolate chip: For that yummy chocolate fix!
Ingredients to make the recipe laid out on white background

How to make chocolate chip banana breakfast muffins

  1. Mash the bananas in a large bowl.
  2. Add the wet ingredients on top of the bananas.
  3. Mix the wet ingredients together until well combined.
  4. Add the dry ingredients to the wet ingredients in the same bowl. You can whisk them together in a separate small bowl first if you’d like, but it’s not necessary.
  5. Mix until the batter is well combined, but not over-mixed.
  6. Fold in half of the chocolate chips.
Steps for mixing the batter starting with the wet ingredients, then adding dry ingredients and chocolate chips

Transfer the batter to a muffin tin lined with parchment paper and sprinkle the remaining chocolate chips on top. They they’re ready for the oven!

Muffin batter transfered to muffin tin lined with parchment cups

Tips to make chocolate chip banana breakfast muffins

  1. Do not substitute regular yogurt for the Greek yogurt. Regular yogurt has a thinner consistency and less protein than Greek Yogurt. So it won’t yield the same moist and tender results as using Greek yogurt. I also prefer 2% Greek yogurt.
  2. Use ripe bananas for maximum flavor. It also makes it easier to mix the batter using a simple whisk or even fork.
  3. Use an ice cream scooper for easy measuring. I find it’s easy to scoop this way, and the muffins end up being uniform in shape and size.
  4. Use a large glass measuring cup to make the muffin batter. If you have one large enough to hold all the ingredients, it makes it easier to pour them into the muffin tin.

Frequently asked questions

How long do these muffins keep?

If stored in an airtight container, these chocolate banana muffins will keep well for one to two days, but if you keep them in the fridge they will last for up to a week. This makes them perfect for breakfast meal prep!

Can you freeze chocolate chip banana breakfast muffins?

These muffins freeze really well! Let them cool completely after baking and then wrap securely in foil, plastic wrap or place in freezer bags. The muffins can be frozen for up to 3 months. Defrost the muffins at room temperature.

Is a muffin healthy for breakfast?

Not all muffins are made equally, a lot have a ton of added sugar in them so may not be the wisest choice. However, these banana breakfast muffins have no added refined sugar and are low in fat so they are a great way to start your day!

Chocolate banana muffins on a white plate - 6 total

These are healthy, moist and delicious Chocolate Chip Banana Muffins that you can have for breakfast, snack or dessert! I hope you enjoy these grab and go muffins as much as my family does! It’s easy to whip up a batch to last you throughout the week!

For more muffin recipes, check out:

If you’ve tried this healthy-ish feel good Chocolate Chip Banana Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Chocolate Banana Muffins

These Chocolate Banana Muffins are easy to whip up in one bowl and made healthy with Greek yogurt and coconut oil – perfect snack or treat!
5 from 61 votes
Servings 12 servings
Calories 157
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • Preheat oven to 350 degrees F and prepare a muffin tin with muffin liners.
  • In a large bowl, mix the wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil and greek yogurt.
  • Add the dry ingredients to wet ingredients in the same bowl: flour, cocoa powder, baking soda and salt. Mix until combined, without over-mixing.Fold in half of the chocolate chips.
  • Pour the batter into the prepared muffin tins, and top the muffins with the remaining chocolate chips.
  • Bake for 23-27 minutes or until toothpick comes our clean.


Recipe: Adapted from Ambitious Kitchen.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • You can replace honey with cane sugar.
  • You can replace the coconut oil with vegetable oil or butter.


Serving: 1g, Calories: 157kcal, Carbohydrates: 27g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 167mg, Potassium: 191mg, Fiber: 3g, Sugar: 14g, Vitamin A: 55IU, Vitamin C: 2.6mg, Calcium: 33mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
5 from 61 votes (33 ratings without comment)

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Recipe Rating


  1. Lyn says:

    Hi! I made your chocolate banana muffins today. Baked them for 43 mins at 190deg c. Kept checking on them from 23 mins onwards but it was only at 40 mins then I could smell the chocolate. That was when I realized it should be almost be done. Moist and not sweet. Love this healthier choice. I used chopped chocolate from my choco bar.

    1. Yumna J. says:

      So glad you liked them, Lyn!

  2. Patricia says:

    I prepped the dry ingredients at night and made these the next day for breakfast. Our 18 year old son LOVES these. They were so yummy! Thanks for the recipe.
    I made mine with King Arthur Measure for Measure Gluten Free Flour, and I only had non fat yogurt. Will definitely make these again!

    1. Yumna J. says:

      So glad you and your son enjoyed the muffins!

  3. Shannon Stovsky says:

    can you use butter in place of coconut oil?

    1. Yumna J. says:

      Hi Shannon, great question! You can use butter at a 1:1 ratio if you’d like instead of coconut oil. You’ll have to come back and let me know how they turned out! I hope you enjoy them!

  4. Lucinda Keeney says:

    OMG. These are so amazing and the texture is so wonderful. I made them as mini loads and they took about 45 minutes. I so love that these are made with healthy ingredients. My bananas may not have been dead ripe and I would put in a tad more honey in the next time. I also want to try them with part oats like the one lady in the comments mention. So happy to find this healthy version of a Chocolate muffin. Thank you.

    1. Yumna Jawad says:

      Thank you so much! That sounds perfect. Let me know what you think if you try it that way, too. You’re so welcome!

  5. Joanne says:

    Love your recipe ! Perfect flavors and texture for muffins. Kids loved it too !! Thank you for sharing !!!

    1. Yumna Jawad says:

      Thank you so much! So glad you all enjoyed!

  6. Danielle says:

    Can you do these as jumbo muffins

    1. Yumna J. says:

      Yeah, it should still work that way! It may take a little longer to cook though.

  7. Anna says:

    These muffins were perfectly moist, fluffy, and delicious! I substituted half of the flour for oats because I love the texture of oats, and they were amazing! Thanks for the recipe!

    1. Yumna J. says:

      That’s a great idea! You’re so welcome!!

  8. Estelle Keymeulen says:

    I made these yesterday and my kitchen still smells so good. As for the muffins, there are delicious😍. Thank you for sharing this recipe (I watched your IGTV while cooking and it was much more fun 😁).

    1. Yumna J. says:

      I love when you’re baking something, and it makes the kitchen smell amazing! Thank you!!

  9. Bronagh A says:

    Yummy treats, I love them with a cup of Tea. Thank you

    1. Yumna J. says:

      That sounds wonderful! You’re so welcome!

  10. Elizabeth says:

    These are amazing! I’ve been using dark chocolate chips and I have a new go to breakfast staple. Thank you so much for sharing the recipe 💕

    1. Yumna J. says:

      Thank you so much! You’re so welcome!!

  11. Ajwan says:

    Hi Yumna , I tried the chocolate banana muffins and it’s very delicious thanks for the recipe 💕💕

    1. Yumna J. says:

      Yay! You’re so welcome!

  12. Yulia says:

    Love these muffins!! 😍
    Super easy to make and great for that chocolate craving (while still being healthy)!

  13. Becca says:

    Made these at the weekend at they are yummy. Much bigger than I expected too which can only be a good thing when it comes to snacks 😊

    1. Yumna J. says:

      Thank you! A good thing for sure!

  14. Norah says:

    One of the best recipes ever!!

    1. Yumna J. says:

      Aww, thank you so much!

  15. Anna says:

    So good and easy !!

    1. Yumna J. says:

      Thank you!

  16. Melissa Lanting says:

    It’s so yummy and easy to make. My kids love it.

    1. Yumna J. says:

      I love that! Thank you!

  17. Spoorthy says:

    I tried the choco banana muffins and they turned out super yummy, I used choco flakes from my pantry instead of the choco nibs and hence they look different, still yummy !

    1. Yumna J. says:

      That still sounds so good! Thank you!!

  18. Nancy says:

    Love all your recipes and I tried the chocolate chip banana muffin and it turned out amazing and so light in sugar 👌🏻❤️

    1. Yumna J. says:

      Thank you so much!

  19. Ann Wilson says:

    I made these muffins today. They are moist and delicious without too much sugar. Thank you for the recipe!

    1. Yumna J. says:

      You’re so welcome!

  20. Erica says:

    These muffins are delicious and easy to make. The best part is they are healthy!

    1. Yumna J. says:

      Yay! Thank you!!

  21. Jacynthe says:

    These are so good !!! My new favorite muffin recipe ! 🙂

    1. Yumna Jawad says:

      Yay! I’m so glad to hear that! Thank you 🙂

  22. Shaina says:

    Made these twice already and they are sooo yummy & easy!! One of my favorite muffin recipes!

    1. Yumna Jawad says:

      Yay! So glad to hear it!

  23. Karen Robinson says:

    These are the best muffins! My sister told me, They’re better than the Costco chocolate muffins! I agree!

    1. Yumna Jawad says:

      Hahaha, that’s the best compliment!

      1. Karen says:


  24. Karen Robinson says:

    Hi! I just made these delicious muffins and they’re so good!!!


    1. Yumna Jawad says:

      Yay! So glad you enjoyed them! Thank you!

      1. Karen Robinson says:

        You’re so welcome! Thank you!!!

  25. Sydnie Montoya says:

    These chocolate banana muffins are to die for! I made them first for my sweet tooth boyfriend and he couldn’t get enough! I made them again for my parents and grandparents and they loved them. My grandma isn’t a chocolate person and she thought it was the perfect amount. They are just the right amount of sweetness with the honey as a sweetener. I’m telling everyone about recipe and definitely have it saved. It’s perfect for a snack, breakfast, or even dessert. Sooo sooo yummy!!

    1. Yumna Jawad says:

      Aww, I’m so happy to hear that! The whole family got to enjoy them, which is the best!!

  26. Tessa says:

    These muffins came out so delicious!! Thank you dear for all you do 😊!!

    1. Yumna Jawad says:

      Aww, so glad to hear it. Thank you!!

  27. Soledad says:

    Hello Yumna!! Made this muffins today, and I must say that my kitchen smelled delicious while cooking and they are just perfect 👌🏻

    A healthy snack for me and my partner. I love cooking and your recipes saved this pandemic. Thank you!!

    1. Yumna Jawad says:

      Aww I’m so happy to hear that! There’s nothing like that smell of chocolate baking in the oven! Thank you 🙂

  28. Jani says:

    Love this recipe!! It is not too sweet, loads of chocolate and banana flavor! I dont love making cupcakes so i made it into a cake and it came out perfect! I also doubled the recipe and used basically a 9X13 pan (oval but you get the picture)! Supper nummy with vanilla ice cream! Another winner!!!

    1. Yumna Jawad says:

      Oh I love that you baked it into a cake and the ice cream on top is perfection!!

  29. Deserray says:

    Could I substitute for coconut flour in this recipe?

    1. Yumna Jawad says:

      No unfortunately since coconut flour is gluten-free it doesn’t react properly in this recipe.

  30. Katy says:

    These are so delicious!! I didn’t have Greek yoghurt in the house so I used a mixture of regular whole milk yoghurt and sour cream. Turned out great!

    1. Yumna Jawad says:

      So glad to hear it. Thank you!

  31. Noha says:

    We all loved it even my husband who doesn’t like desert easy and quick!!

    1. Yumna Jawad says:

      Yay! Glad to hear it!

  32. Lara says:

    Would love to give this to my toddler but my pediatrician has told me to hold off from giving honey. Do I need to add honey? Is there a substitute?

  33. EmmaJo says:

    So good!!! Followed the recipe except for using half whole wheat and half all purpose flour. Only did this because my kids find the whole wheat flour texture unappealing.
    Thank you for the deliciousness.

    1. Yumna Jawad says:

      I’m so glad to hear that you and the kids enjoyed it! Thanks so much!

  34. Tania Sapra says:

    Ok so I just tried this recipe and used regular yogurt instead of Greek. I was tasting the batter and it did not taste good. So guess it is mandatory to use Greek yogurt…right? Thanks

    1. Yumna Jawad says:

      Oh yes, I will make that more clear in the recipe. The problem is regular yogurt is much thinner than Greek yogurt and it’s also not as creamy, so it results in more of a bitter taste instead of a moist and creamy taste of the greek yogurt. Hope that helps!