Chocolate Banana Muffins
Make banana chocolate chip muffins healthy with Greek yogurt. They're the perfect breakfast, snack, or treat!
Servings: 12 servings
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large ripe bananas about 1 ½ cups
- ½ cup Whole Milk Greek yogurt
- 1 large egg
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup chocolate chips plus more for topping
Instructions
- Preheat the oven to 350ºF and line a 12-cup muffin tin with liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In another large bowl, mash the bananas. Add the yogurt, egg, brown sugar and vanilla and whisk until well combined.
- Add the dry ingredients on top of the wet ingredients and stir with a spatula until combined. Fold in the chocolate chips.
- Pour the batter into the prepared muffin tins, and sprinkle with some extra chocolate chips on top. Bake for 28–30 minutes or until a toothpick comes out clean.
- Allow them to cool for 10 minutes before removing from the muffin tin.
Notes
Note: This recipe is adapted from Ambitious Kitchen.
My Top Tip: Use ripe bananas for maximum flavor. It also makes it easier to mix the batter with a whisk or even a fork.
Storage: Store the chocolate banana muffins in an airtight container. They'll last at room temperature for 1–2 days, or in the fridge for up to a week.
Freezing: Let the chocolate banana muffins cool completely, then wrap them in foil or plastic wrap and place them in freezer-safe bags. They'll last in the freezer for up to 3 months. Defrost at room temperature.
This recipe has been updated in May 2026, but if you like the original version, you can still find it here:
3 medium ripe bananas mashed
½ cup 2% Greek yogurt
1 large egg
¼ cup honey
2 tablespoon coconut oil melted
1 teaspoon vanilla extract
1 cup all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips divided
Instructions
Preheat oven to 350ºF 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 the 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 a toothpick comes out clean.
3 medium ripe bananas mashed
½ cup 2% Greek yogurt
1 large egg
¼ cup honey
2 tablespoon coconut oil melted
1 teaspoon vanilla extract
1 cup all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips divided
Instructions
Preheat oven to 350ºF 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 the 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 a toothpick comes out clean.
Nutrition
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 188mg | Potassium: 241mg | Fiber: 3g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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