Delicious “bakery style” chocolate banana muffins made a bit healthier — lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
Chocolate Banana Muffins
We (the toddler and I) have been baking with bananas like crazy that last couple of months. It all started with having way too many ripe bananas around and has ended with me “speeding up” the banana ripening process (baking the bananas — more on that later) just to have some more for this healthy banana bread, these banana cupcakes, or these banana muffins.
This past October, we got passes to Cornbelly’s which is a local corn-maze and outdoor activity place. The entire theme of Cornbelly’s is the minion movie. They had people dressed up like minions and that quickly became the toddler’s favorite part of the whole place. He was completely obsessed with them and has spent more time trying to give them high-fives than playing on all the attractions. Not only did he become obsessed with minions, he also became obsessed with bananas. Since the minions love them, he has to love them too I suppose.
He also begs and begs and begs to buy them at the grocery store every time we go. And since I’m the responsible adult that is supposed to be in charge, I buy a whole bunch every single time. So these past few months we end up buying ALL the bananas and actually eat about 20% of them in their ripe state. The rest I end up freezing to use in smoothies and the others, I wait until they are pretty much completely black and use them in baking and recipe testing.
How to speed the ripening process for bananas (to make these healthy chocolate banana muffins even quicker!):
And sometimes I’m impatient with the bananas turning completely black (when they are at their very ripest and also their sweetest), so I speed up the process. I highly recommend this if you are anxious for ripe bananas but yours aren’t quite at their ripest. Place the bananas on a tray and bake at 350 degrees F for 6-12 minutes depending on how ripe they are to begin with. All bananas are different so I just watch them until the skins turn black and that means they are ready to go!
How do you make chocolate banana muffins?
Tips to making these healthy double chocolate banana muffins:
- The ripest bananas are the BEST. I’ve already said it, but I’ll say it again — when they are their ripest they are also at their sweetest. I’ve found when the skins are pretty much covered in speckles they make for the very best banana baked good.
- Next, the chocolate. Making these chocolate banana muffins with cocoa powder AND chocolate chips is what makes these the best! For the chocolate chips: the recipe calls for two types of chocolate chips — miniature and regular sized. I love the different texture of both in these muffins AND you’ll have ripples and pools of melted chocolate throughout the entire muffin! I typically use dark chocolate (since it’s healthier and we love it), but these are also delicious with two types of chocolate (milk and dark, semi-sweet and milk, semi-sweet and dark). Dark chocolate banana muffins are going to have more healthy fats, but if you don’t like dark chocolate, simply use your favorite type of chocolate.
- The Greek yogurt. I’ve tried 3-4 different types of Greek yogurt in these. Plain or vanilla is best with vanilla being my absolute top preference on flavor. The type of yogurt you use matters — the creamier and thicker the yogurt, the better these are. (Honey Vanilla Greek God’s yogurt definitely has my heart; not sponsored — just love that brand in these muffins!)
- Flour: I remove 1 tablespoon of the flour and replace it with cornstarch to make a lighter “cake-like” flour. This gives the muffins a lightness comparable to bakery style muffins!
How long do these chocolate banana muffins last?
They are best within 2-3 days of being made. TO FREEZE: Freeze the freshest muffins you have. If you just baked them, allow the chocolate banana muffins to cool completely before freezing to avoid soggy muffins or mold. Wrap each muffin individually and tightly in plastic wrap and then seal it completely in an airtight container or bag. These muffin freeze safely for 3 months. Defrost at room temperature or in the fridge and make sure to warm them in the microwave a few seconds before enjoying!
Delicious "bakery style" chocolate banana muffins made a bit healthier -- lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
- 1 cup white whole wheat flour or plain white flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup miniature dark chocolate chips
- 1/2 cup dark chocolate chips
- 4 tablespoons cocoa powder
- 1 large egg
- 1/2 cup vanilla or plain Greek yogurt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar lightly packed
- 1 cup extremely ripe bananas (2-3 bananas)
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Preheat the oven to 350 degrees F.
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Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
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Remove 1 tablespoon of the 1 cup of flour.
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In a small bowl, toss together the remaining flour (after removing 1 tablespoon from the 1 cup), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
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Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
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In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
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Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
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Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
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Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
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Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
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Store in an airtight container in the fridge up to 3 days.
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When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!
Recipe Video
The dark chocolate chips is purely for a healthier option. If you don't like dark chocolate feel free to use milk chocolate or semi-sweet -- whichever you like best!
Kayle (The Cooking Actress) says
ooooh these muffins look so chocolatey and moist! Totally perfect!
Delonna says
I made these today with spelt flour. I forgot to remove one tablespoon. Also, I added about 1/3 cup of flax meal. These are delicious! I was careful not to over mix and they turned out so tender and moist.
chelseamessyapron says
So, so glad to hear that! I’m thrilled they were enjoyed! Thanks for the comment 🙂
Annie says
These look delicious! I just put a batch in the oven and can’t wait for them to be ready! Instead of flour I used 1/3 C whey protein and a little less than 1/3 C coconut flour. What are you supposed to do with the tablespoon of flour once to take it out?
chelseamessyapron says
I hope they work out great with your changes and you love them! 🙂 Just put it back in your bag of flour 🙂
Ig says
Any idea of calorie count
Em says
Did these turn out well wth the coconut flour and whey?
Ashley says
I made banana bread last week for the first time in ages and now it’s all I can think about!! These muffins look awesome!
chelseamessyapron says
Thanks so much Ashley! 🙂
Karen @ The Food Charlatan says
I cannot even handle how gorgeous these muffins are Chelsea! Oh, and my kids make me say ba-na-na like erry single day.
Olivia - Primavera Kitchen says
I’ve made chocolate banana muffins before and I don’t know why because I love it. Yours look so chocolatey and moist! I also love the video because it shows how easy is to make them. Your videos are great and I already subscribed to your youtube channel because I don’t want to miss any recipe video you post 😉
Kelly says
These muffins are GORGEOUS, Chelsea! I love the chocolate and banana combo! My kiddos are obsessed with minions too and always want ba-na-naaas whenever we go to the grocery store too 🙂
Katy says
Maybe it was in the video (I’m at work so I didn’t watch it), but what was the 1tbl of flour removed for?
chelseamessyapron says
It’s basically to make a “homemade cake flour” So you replace that 1 TBSP. flour with with 1 TBSP. cornstarch and that makes a cake flour that will yield softer and more tender muffins! 🙂
Peter says
Chels you are the baking bombshell 🙂 I “lov Ya ” for these delicious muffins. Excellent 🙂
Rachel @ athletic avocado says
These chocolate muffins are EPIC! Those melty chocolate chips in the middle are everything!
chelseamessyapron says
Thank you so much Rachel! 🙂
Claudia | The Brick KItchen says
These are incredibly gorgeous Chelsea, I am absolutely loving your photos with all that gooey chocolate! I do have a couple of over ripe bananas sitting in the fruit bowl…
Kelly MacInnis says
These look amazing, and my 5 year old and I just finished making them. But, I realized (too late!) that we never added in the vanilla, so I reread the directions again, and it never says to do it. So, you may want to add that in for direction followers like myself! We make your recipes all the time!
chelseamessyapron says
Ack!! I’m so sorry about missing that in the directions! I so appreciate the heads-up and I just updated the recipe so no one else misses it! Luckily without vanilla extract they shouldn’t be TOO different, so I hope you love them! So fun to bake with your five year old 🙂 Thanks for the comment!
Daria says
Hi Chelsea, i just took these out the oven. My whole house smells like chocolate. We will enjoy them for breakfast 🙂 Just one question: why don’t you use baking powder in the recipe? I’m being curious…
Kara D. says
I made these today for Valentine’s Day and my husband is still raving about them! Our little guy told me they really good numerous times too! And they were so easy! So glad I stumbled upon your recipe and can’t wait to try some more.
chelseamessyapron says
Yay!! So thrilled to hear these were so well enjoyed! Thank you Kara! I hope you love whatever you try next 🙂
Donna says
Chelsea,
This recipe was incredible! Have you tried this in a 9×5 loaf pan?
Thank you.
chelseamessyapron says
Hey Donna! I am so happy you enjoyed these muffins, that makes me so happy to hear it! I haven’t tried it in a loaf pan, but I do have a delicious banana bread that perhaps you could add about 1/4-1/3 cup cocoa powder and then some chocolate chips to for a similar recipe. Here’s the link to that: https://www.chelseasmessyapron.com/healthier-greek-yogurt-banana-bread-video/
Jen says
Do you use extra virgin coconut oil that smells like coconut or the refined coconut oil that doesn’t?
chelseamessyapron says
I use 100% pure coconut oil (my favorite “tried and true” brand is LouAna)
Cheri says
Is there a reason for the coconut oil over another type of fat? My son can’t eat coconut so I would need a different fat… Suggestions? Amounts? These look delicious & a sure way to get an extra fruit in my extremely picky eater. Thanks!
chelseamessyapron says
Hey Cheri! I haven’t tried a substitute for coconut in these muffins so I can’t say for sure, but I do know a lot of readers have had success using canola oil in place of coconut oil for my recipes. I hope that helps and wish I could be of more help!
Jeanie says
I used 2/3 butter and 1/3 applesauce (don’t usually have Coconut oil on hand & am trying to cut calories where I can.). They came out tasting like amazing moist cupcakes. I just Love Chelsea’s recipes!
chelseamessyapron says
I’m so happy you enjoyed these! Thank you for your kind comment 🙂
Courtney says
Hi cheri, not quite sure how it would go but I often substitute oil for apple sauce when cooking cakes etc, that might be another option for you xo
Sarah says
I tried these and they came out great! Chocolately and moist! The only substitution I made was butter for the coconut oil I don’t like coconut. I also froze left over muffins and they held up very well. Thanks for the recipe!
Sarah L. says
These muffins were delicious! I made them into mini muffins for a baby shower. I subbed half of the flour for whole wheat, and put in applesauce instead of the oil, and they still tasted decadent. My husband loves them. Theses are a huge hit and a keeper in my house!
chelseamessyapron says
Yay!! So glad to hear that! And what a fun idea to make them mini for a baby shower 🙂 Thanks for the comment!!
Emily @ MommysNotPerfect.com says
These look delish! I never knew you could bake bananas to speed the ripening process. Thanks for the tip!
chelseamessyapron says
Yes, it’s one of my favorite banana bread hacks 🙂 Thank you so much Emily!
Melanie says
I’m not a big baker so these did take me some time, however, it was worth it!! They were delicious!
chelseamessyapron says
So glad to hear these were enjoyed!! Thanks for the comment 🙂
Alessandra says
Made these just now and they are SO soft and moist! I didn’t use corn starch and I subbed coconut oil for vegetable oil and they were STILL so light and wonderful. Not too sweet, either. I tried your quick ripening trick and it worked like a charm. These are keepers!
My roommates had never had “real American” muffins and they were very impressed with these.
Next time I will try to substitute the oil for applesauce like another commenter did.
Thanks for the stellar recipe!
chelseamessyapron says
So glad to hear these were so enjoyed! 🙂 And I’m glad that quick ripening trick worked for you! Thanks for the comment!!
Stephanie says
How many calories are in one muffin? I’m excited to try the recipe, these look amazing! But I’m trying to shed some baby weight & am watching my calorie intake…anyone have a ball park figure? ?
Nathalie says
If you google “Calorie Count Recipe”, the first result that comes up is from the website caloriecount which lets you enter any recipe and the serving sizes, and then calculates all the nutrition facts for you. I use it all the time and it’s awesome 🙂
chelseamessyapron says
That is so great! Thanks for the information Nathalie! 🙂
Brynn says
I just looked up the nutritional infor on myfitnesspal.com and here are the results I got:
Per serving (1 muffin)
230 calories
31 carbs
12 fat
3 protein
119 sodium
11 sugar
chelseamessyapron says
Thank you!
Sarah says
Just wondering if you think they’d hold up well if I make a few dozen and freeze them individually for quick snacks? I often do that with my regular recipe- but this one looks even more delicious!
chelseamessyapron says
Thank you for your compliment Sarah! 🙂 I unfortunately have never had any left over to freeze so I can’t say for sure, but I have had readers comment on other similar muffin recipes on my site that froze them with great results. Hopefully someone else can comment here!
Kaitlyn says
I usually make a huge batch of Chelsea’s muffins every time I do (like 5-6 dozen), and we freeze a bunch. They freeze really well. Just microwave them for 30-45 seconds and they’re just as gooey and moist as when they come out of the oven.
chelseamessyapron says
Thanks so much for sharing Kaitlyn! This will be a huge help to others! 🙂
Caroline says
Hi, could these muffins possibly be frozen? I want to make some, but as there are only two of us unless I invite friends over, I fear over indulgence will rear it’s ugly head…
chelseamessyapron says
Haha!! I haven’t actually tried freezing these, but I know a few other readers have frozen similar muffin recipes from my site with great results. Sorry to not be of more help! Hopefully someone else can chime in here!
Sarah says
What mini dark chocolate chips do you use? I can’t seem to find them any where!
chelseamessyapron says
If you can’t find them, feel free to use a different type of miniature chocolate chips or extra regular sized chocolate chips. I actually buy mine online: http://www.amazon.com/Ghirardelli-Chocolate-Barista-Mini-Chips-10-Pound/dp/B004YGQKLE
Caitlin says
Seriously amazing… so moist and gooey, yet such a healthy recipe. These could easily pass as cupcakes. Will satisfy your chocolate craving anytime!
chelseamessyapron says
Yeah!! SO great to hear a healthy recipe could pass for a cupcake 🙂 Thank you so much for your comment and trying these out!!
Notmister says
Splendid muffins. They taste even better the day after since I am not a banana fan. Very moist and chocolaty and healthy.
chelseamessyapron says
So glad to hear these were enjoyed! 🙂 Thanks for the comment!
Ling Hui says
Looks awesome ! Can I ask if I can replace coconut oil with vegetable oil?
chelseamessyapron says
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.
CG says
Yes, I’ve used vegetable oil and they’re great.
Adrienne says
Made this today and I must say, I now have a new favorite. So moist. Chocolate without the guilt.
chelseamessyapron says
So happy to hear that!! 🙂 Glad these were enjoyed!
Diane says
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!
chelseamessyapron says
You are so welcome!! Thanks so much for the tip I need to find those ASAP! 🙂
Prerna says
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!
chelseamessyapron says
Awe I am thrilled to hear you enjoyed these so much! Thanks so much for the comment 🙂
LilBoog says
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 :/
chelseamessyapron says
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.
MamaJ says
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.
chelseamessyapron says
Yay!! So, so great to hear that! I’m glad these were such a hit (and even with less sugar!) 🙂
Marie says
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!!?
chelseamessyapron says
Yes they definitely do! Thank you so much Marie, I’m so thrilled you enjoyed this recipe! 🙂
Lesley says
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!
chelseamessyapron says
I’m thrilled she enjoyed these! Thank you so much for trying them out and leaving a comment Lesley! 🙂
CG says
I’ve been baking these with 1/4 c. sugar, plain yogurt and no chips at all, and my kids still adore them.
chelseamessyapron says
Thanks for your help CG!
Fallon says
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.
chelseamessyapron says
I’m thrilled you enjoyed these so much! 🙂 Glad it gets saved with future recipes 🙂 Thanks Fallon!
Ellie says
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!
chelseamessyapron says
So, so happy to hear that! Thank you so much for the comment Ellie 🙂
Mar says
As for LOADS of bananas.. especially frozen and ripe.. try Banana Nicecream; Instagram is a good source to go and drool over that.. recipes? GIYF!
Lys says
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 ?)
chelseamessyapron says
Yay!! It is so great to hear these were such a hit! 🙂 And yes good quality ingredients sure go a long way 🙂 Thanks!
Dawn says
Hi, can I use oat flour?
Teresa Leonard says
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.
chelseamessyapron says
Thank you so much Teresa! 🙂
Jordan Maupin says
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.
chelseamessyapron says
I’m so happy these turned out well and you enjoyed them! Thanks for sharing your changes Jordan 🙂
Esther B says
Why remove 1 tablespoon of the 1 cup of flour?
chelseamessyapron says
Cake flour is essentially all purpose flour with cornstarch so we are making a make-shift cake flour 🙂
Maya says
Thanks for the info.!
I can’t wait to try this recipe, but does it last only for 3 days?
chelseamessyapron says
They are best within 3 days. You can freeze extras 🙂
Karla de Pass says
Super delicious!!! Kids and whole family loved them! Very easy and fast to make! Thank you and greetings from Costa Rica!!! Pura vida!!!!
chelseamessyapron says
So happy to hear these were enjoyed! Thanks so much Karla! 🙂 And, wow, Costa Rica, how cool!
honeywhatscooking says
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. 🙂
chelseamessyapron says
Awe thank you so much! 🙂
Alice says
OMG! I never comment on recipes but these were the best ever! I made it exactly as written but as I measuring out ingredients realized that all I had left was Noosa lemon yogurt! So I used that! And I was nervous but they were amazing! My husband can’t stop raving! And to have a muffin recipe so light and flavorful with white whole wheat flour is spectacular! I usually make muffins with half white whole wheat and half all purpose. THANK YOU for an incredible recipe!
chelseamessyapron says
Wow! What a compliment!! Thank you so much Alice! I’m thrilled these were a hit! 🙂
Amee E says
Any idea what the nutritional info is? They seem like a healthier option if you have to have a chocolate muffin but probably still high calorie, fat, carbs?
chelseamessyapron says
Hi Amee! I don’t have nutrition stats on these yet. I’d recommend using My Fitness Pal for the stats 🙂 Enjoy!
Amee E says
Thanks so much. These look delicious!
Leeysha says
I made these today and WOW they are deeeelicous! Chocolaty and moist! I subbed coconut oil for vegetable oil and didn’t have any brown sugar, so l used caster sugar instead. Still turned out awesome! Thanks Chelsea for sharing this recipe x
chelseamessyapron says
So glad to hear these were a hit and your substitutions worked out well 🙂 Thank you so much for the comment Leeysha! 🙂
Yessi says
Wow my message lol i need to slow down with the typing hahaha I kept them in the oven 25 min and still look uncooked I also used wheat flour. I feel like mine dont taste good soo sadl i feel like i copied this recipe perfect too?
chelseamessyapron says
It sounds like your oven might be an issue if you cooked them for that long and they were still under-baked. Is your oven calibrated? And did you for sure set it to the right temperature?
Tanya says
Made these tonight and they are delicious! Another great recipe!
chelseamessyapron says
Thank you so much Tanya! 🙂 So glad you enjoyed these!
Farah says
Somebody brought me these last week & my kids loved them. I tasted & didn’t see why they liked it so much.
THEN I asked for the recipe so I could make it myself. I made this recipe exactly as written, using 100% whole wheat flour and WOW! These are decadent, filling…just Amazing!
I made 1 recipe and after tasting one I had to immediately make another batch so I could share with a friend!
I already added cocoa powder & Greek yogurt to my shopping list this week so I can make these again!
Next, I’m trying your blueberry muffins! So excited!!
chelseamessyapron says
Hi Farah! I am so thrilled these were such a huge hit that you and your family enjoyed! 🙂 Thank you! I hope you love the blueberry muffins next; those are my husband’s favorite!
KateT says
These sound amazing! I am wondering, just idle curiosity, if you tried any Greek yogurt with fruit in it while making these. I have a feeling something with chunks of cherry would be stellar!
chelseamessyapron says
Thank you Kate! I actually haven’t, but that does sound delicious! You’ll have to let me know if you try it 🙂
Ashley says
What if I do not have corn starch?? I bought everything else and thought I had corn starch and I do not.. Ahh!
chelseamessyapron says
You’ll be fine without it 🙂 It makes them a little softer, but they will be great without.
Jessica says
These are absolutely amazing!! I’ve made them a couple times and they don’t last over 24 hours in my home…too good! Thank you for the knowledge and love the idea of baking the bananas to ripen them more.
chelseamessyapron says
I’m so, so happy to hear that! 🙂 Thanks so much for your comment Jessica 🙂
Patricia Crosby says
These look decadent!! Going to make them today made a special trip to the grocery store for coconut oil. Hubby is crazy over dark chocolate so I’m sure they’ll be a hit .
chelseamessyapron says
I hope the are! Enjoy! 🙂
Crystal Myers says
These are my absolute favorite chocolate fix! So moist and lots of chocolate. thank you for this recipe!!!
chelseamessyapron says
SO happy to hear that! Thanks for the comment Crystal!
Jordan says
I attempted to make these today, except the entire batch was ruined. I think that it would be much easier to understand in the recipe if it stated to “discard” the 1 tbs of flour that is removed from the 1c and then to mix the remaining flour with the chocolate chips etc. I mixed the 1 tbs of flour with all these ingredients thinking there would be another step calling for the remaining, however, I forgot and didn’t realize until my muffins turned out to be a wet mess. I know they would’ve been delicious because the flavor was still great while I was dumping them into the trash.
chelseamessyapron says
There is another step asking for the remaining flour — Its the very next step that says “in a small bowl, toss together the remaining flour…” I added another note to the recipe to help clarify, but the instructions did ask for the remaining flour right after asking for 1 tablespoon to be removed.
Jordan says
I made these again today without screwing them up. They are so delicious! 🙂
Lina says
These are amazing and is the best chocolate banana muffins ever! I won’t be looking to try at any others cos this recipe is perfect. Followed the recipe exactly the first time round. Subsequently I did not use the cornstarch and I used melted butter instead and it is still amazing. Thank you for sharing! And my 4yr old gets so excited to bake and eat them!
chelseamessyapron says
What a compliment! 🙂 I’m so thrilled these have been a hit! Thanks Lina!
Stacey says
This recipe is amazing and such a hit in our home! Thanks for explaining why you must only mix dry & wet until combined.. I never knew until now and always appreciate reasoning to those helpful tips 🙂
chelseamessyapron says
You are welcome! 🙂 Thanks so much for the comment; I’m glad these are a hit!
Allison says
This may sound like a dumb question, but is the cocoa powder sweetened or unsweetened? Thanks!
chelseamessyapron says
Not dumb at all 🙂 I used unsweetened 🙂
Tuqa says
I just made those
But I used regular yogurt and all purpose flour and made it in a cake pan cuz I was lazy to oil the muffin pan
And it turned out amazing thank you so much for the lovely recipe
chelseamessyapron says
So happy you enjoyed these! Thank you Tuqa!
Nihan Parlak says
I baked them a couple of times for my friends and they all loved it!
I was always careful about the temperature of the ingredients and the ripeness of the banana, and muffins turned out so well.
They are light and fluffy with strong cocoa flavor (I used dark chocolate chips)
Thank you for this reciepe, it’s now my savior when people come over.
chelseamessyapron says
Thank you so much for the comment Nihan! So happy these have been enjoyed 🙂
Tara says
HOLY CANNOLI THESE ARE GOOD! I made this recipe twice in 3 days, they’re that good!! thank you thank you thank you!!
chelseamessyapron says
YAY!! Love hearing that! Thank you so much for the comment Tara 🙂
Lyn P says
My Minnie muffins came out moist & delicious! I used whole wheat flour and almond flour with dark and semi sweet chocolate chips. I had also used coconut cooking spray (Trader Joe’s brand) to grease the muffin pan. Thanks so much for the recipe!?
chelseamessyapron says
You’re so welcome! Glad these were delicious! 🙂
Sarah says
Oh my gosh, I just made these and they were so good!! I’ll definitely be doubling the recipe next time. Probably the best muffins I’ve ever had! A new favourite go to- thanks 🙂
chelseamessyapron says
What a compliment!!! So glad these were a hit; thanks for the comment Sarah!
Katie says
I made these yesterday with vegetable oil instead of coconut and wow!! I’ve eaten am embarrassingly amount already. Thanks for the recipe!
chelseamessyapron says
Haha! I’m so glad you are enjoying them! Thanks for the comment Katie 🙂
Michelle says
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.
chelseamessyapron says
I’m so thrilled these were a hit! Thanks so much for the comment Michelle 🙂
Angela says
Are there any nutritional facts available? I’d like to determine weight watchers points…I made them in a mini muffin pan…
[email protected] says
Thank you for sharing the recipe! I made the muffins and they are delicious and moist!
Tasty Details says
They look soooo good!!! I shared your recipe with a link in my last post! Thanks for your awesome job.
Patricia.
chelseamessyapron says
Thank you Patricia! 🙂
Tereza says
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 🙁 😀
chelseamessyapron says
Wow that is such a great compliment! I’m thrilled you’re loving these! 🙂
Hannah says
Hello, i really love your recipes and think they are fantastic – it would be great if you had the nutritional values up too
xx
chelseamessyapron says
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 🙂
Wendy says
My new fave!! I’ve tried other “healthy” muffin recipes, but this one is by far THE best!! Even my picky eater loved them!
chelseamessyapron says
So happy to hear that!! Thanks for the comment Wendy 🙂
Sally says
Just started gathering the ingredients but realized i only have regular yogurt. Can i use it? Will it affect the taste?thx
chelseamessyapron says
It shouldn’t affect the taste much, but will the overall texture/rise of the muffins.
Athena says
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
chelseamessyapron says
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!
Athena says
I will try that thanx! ?
Alex says
Can you try oatflour with this recipe ? Or another gluten free option ?
chelseamessyapron says
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! 🙂
Kelsey says
How many calories are one of these muffins?
chelseamessyapron says
I don’t have nutrition facts on all of my recipes (yet!) so I’d recommend using My Fitness Pal in the meantime 🙂
Jenny says
Made these this morning and they were easy and delicious. My whole family loved them, even my super picky 6 yr old. The only thing I changed was I added only half of the brown sugar and they still were sweet enough for us. Thanks for the great recipe.
chelseamessyapron says
So happy to hear that!! Thanks for the comment Jenny 🙂
Richelle Hunter says
These look so great!!!! I always have tons of frozen ripe bananas to keep them – do you think it makes a difference if I thaw them for the recipe? Thanks girl!
chelseamessyapron says
Hm, I’m not sure, but I would thaw them just to be sure they aren’t too watery! Enjoy these muffins!
Lois says
Has anyone converted this recipe to UK amounts? Conscious that a US tablespoon/cup is not the same size as the UK equivalent? Thanks
Samantha says
Love these muffins!!! Possibly my favorite healthy dessert so far and I’ve tried a lot! I substituted apple sauce for the coconut oil. They were fluffy, moist, and delicious!
chelseamessyapron says
LOVE hearing that! Thank you so much for the comment Samantha! 🙂
Mary says
Hey! I found this recipe by searching Pinterest, but it was listed at the website http://besthairstylesforwomens.blogspot.com/2016/01/greek-yogurt-chocolate-banana-muffins.html?spref=pi&m=1
I wanted the recipe and saw in the video she posted (your video) that you were the actual author. I thought I’d let you know that this person took all of your original content and is seemingly posting it as her own, with just a non-clickable link at the bottom of the page.
chelseamessyapron says
Thanks so much for letting me know Mary; I appreciate it 🙂
Sunshine baker says
Wow these are really moist and delicious! I used regular vanilla yogurt, white flour and canola oil as that is what I had on hand. I used 1 cup semisweet chocolate chips. Made 16 muffins with the yellow scoop. Baked for 15-18 min. Will be making these again!
chelseamessyapron says
Yay!! Glad these were a hit! 🙂
Lynn Holt says
Theses are absolutely the best muffins I have ever tasted !!!!! I make them ALL the time and everyone loves them 🙂
chelseamessyapron says
Yay! I love hearing that! Thanks so much for the comment Lynn 🙂
Marti says
For those of us on WW Freestyle program, the muffins are 5pts. each.
Thank you for your recipe.
chelseamessyapron says
Awesome! Thanks Marti! 🙂
AAS says
Hi I will be making this tomorrow with my 8 year old. Don’t have coconut oil on hand. Will olive oil make a good substitute? If yes (I’m hoping its a YES!), would it be the sake measurement?
Cannot wait for tomorrow 😀
Amanda Ruffner says
Omg! These turned out de-licious! I didnt have yogurt but substituted with sour cream, totally worked. You’re absolutely right about 2 sizes of chocolate chips, excellent. My family thoroughly enjoyed them and i will make them again!
-Mandy
chelseamessyapron says
I’m so glad you guys enjoyed!! And i’m happy to hear the sour cream substitution worked out! Thanks Mandy!
Elizabeth Coleman says
I probably won’t get a reply in time to use the recipe, but i’d like to omit the chocolate chips and use cocoa powder, and maybe add some chocolate protein powder. is that possible at all?
chelseamessyapron says
No; unfortunately cocoa powder/protein powder is completely different than chocolate chips so they would dry out the muffins to have the additional dry ingredients.