Home > Desserts > Chocolate Banana Muffins Chocolate Banana Muffins May 2, 2018 | 212 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Chocolate Banana Muffins are sweet, rich, moist, deeply chocolatey, and every bite is loaded with chocolate chips! They’re made with more nutritious ingredients than your typical bakery-style muffins; they’ve got Greek yogurt, bananas, coconut oil, and a lot less sugar than other recipes. Even though we’re using better ingredients, we aren’t sacrificing any flavor with this recipe! Looking for a more indulgent treat? Our bakery-style Chocolate Muffins make the perfect dessert. Chocolate Banana Muffins We’re obsessed with big bakery-style chocolate muffins, but I’d consider them more dessert than breakfast. So I decided to create a bakery-style chocolate muffin with ingredients good enough to pass for breakfast and these fit the bill! They’ve got Greek yogurt, bananas, coconut oil, dark chocolate, an egg, and a lot less sugar than the chocolate muffins you’d get at a bakery. And even with the healthier ingredient subs, these chocolate banana muffins taste incredible! They’re rich, moist, deeply chocolatey, and loaded with chocolate in every single bite. These muffins are moist, a little gooey, and sure to satisfy your chocolate cravings! Chocolate Banana Muffins Ingredient Notes Special Dark® Cocoa Powder contributes the deep and intense chocolate flavor in these Chocolate Banana Muffins. I highly recommend using a Dutch-process cocoa powder as opposed to plain (natural) unsweetened cocoa powder. Any Dutch cocoa powder will work, but Hershey’s Special Dark cocoa powder is readily available at most grocery stores. Honey vanilla greek yogurt adds protein and tons of flavor to these muffins. Our favorite yogurt to use is Honey Vanilla Greek yogurt (made by Greek Gods®). I don’t recommend low-fat or non-Greek yogurt in these muffins– the result is not the same. While plain Greek yogurt works, the flavored yogurt adds so much additional flavor without extra ingredients. The creamier, thicker, and more flavorful the yogurt is, the better these muffins will taste. Chocolate chips. Any type of chocolate chip will work — semi-sweet, milk, dark, or chopped chocolate. I like using a combination of regular-sized dark chocolate chips and miniature semi-sweet chocolate chips. Ingredient Notes, Continued Overripe bananas. When bananas are at their ripest they are also at their sweetest — which directly impacts the flavor and sweetness of these muffins. I’ve found when the skins are pretty much covered in speckles they make for the very best banana baked goods. Coconut oil. Make sure to get the measurement when the oil is melted (not in the hardened state). Allow ample time for the coconut oil to cool down so you don’t add hot oil into the muffin mixture. Flour. For this recipe, we remove 1 tablespoon of the flour and replace it with cornstarch to make a lighter “cake-like” flour. This results in a texture comparable to bakery-style muffins! QUICK TIP I don’t recommend muffin liners for these muffins, because the batter sticks to the liners. Make sure to grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely. Chocolate Banana Muffins Tips Thoroughly mash the bananas to avoid unpleasant chunks in the Chocolate Banana Muffins. If you don’t want to take the time to mash with a fork, use an electric hand mixer to mash them quickly. Don’t overmix. If you overmix the batter, you’ll end up with dense muffins. Mix until ingredients are just combined and then pop them in the oven! Generously grease muffin tin. I like to grease the muffin tin with nonstick spray and then lightly dust it with flour or cocoa powder. There are few things as frustrating as trying to pull out muffins, only to have them fall apart or stick to the bottom! Take your time to generously grease each cavity. See “quick tip” below. Always cool baked goods on a wire rack. Elevate the muffins so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the muffins) will condense on the bottom of the muffins, making them damp and slightly sticky. Chocolate Banana Muffins FAQs1How long do Chocolate Banana Muffins last?These are best consumed within 2-3 days of being made. Freezing is an alternative if you’d like to keep them longer. TO FREEZE: Wrap each muffin individually and tightly in plastic wrap and then seal it completely in an airtight container or bag. These muffins freeze safely for 3 months. Defrost at room temperature or in the fridge and make sure to warm them in the microwave 5-10 seconds before enjoying! 2Can you speed-up the ripening process of bananas?Yes! Here’s how: take some regular bananas, place them, unpeeled, on a baking sheet, and then bake them for 7-8 minutes in a pre-heated 350 degree F oven. You’ll know the bananas are ready when the skins turn a nasty black color (make sure the whole skin is black; flip the bananas if needed). Let the bananas cool and they are ready to be mashed up for these muffins. 3What can I do with two ripe bananas?After making these muffins, here are some other ways to use leftover overripe bananas: Healthy Banana Bread Cinnamon Banana Bread Easy Banana Bread Banana Chocolate Chip Cake Or Banana Cupcakes Healthy Banana Muffins 4Why did my banana muffins not rise?There are a few reasons why muffins may not rise: Old baking agents that have lost their potency (here’s how to check if your baking soda and baking powder are fresh) Incorrectly calibrated oven Too many wet ingredients or to too few dry ingredients 5How do you make my muffins rise really tall? Use good quality, fresh ingredients, that are properly measured. Divide batter evenly among 12 cavities, filling each cavity a little over 3/4 full. Wait until the oven is fully preheated before baking muffins. Bake the muffin tin in the center of the oven. 6Why are my muffins wet inside?Soggy centers and bottoms are sometimes the result of leaving muffins in the muffin tin too long — this traps steam and makes the muffin wet. While the muffins are still hot and recently out of the oven, they need a way to release the steam as they cool — this is why we recommend letting them cool on a baking rack. Muffins may also be wet inside from inaccurate measuring — too much of a wet ingredient can mess up the texture. 7What happens if you put too much banana in banana muffins?Too much banana will cause the muffins to be heavy and overly damp. They also will seem undercooked and be pretty unappealing. If you have leftover overripe bananas, freeze them for later use instead of adding them into this recipe. 8What is the secret to making moist muffins? Watch the bake time — Overbaking muffins is the quickest way to lose moisture. Don’t overmix the batter; this activates the gluten and will cause dry, hard, and dense muffins. Use Dutch-process cocoa powder instead of unsweetened cocoa powder (which is more prone to drying out muffins). When Are Chocolate Banana Muffins Done? There are a lot of variances in baking such as altitude, humidity, actual oven temperature, muffin tin used, etc. Here are a few cues to look for and tips to keep in mind: Preventing underbaked banana muffins: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the muffins to the oven and position the tin in the center of the oven. Only bake one tray of muffins at a time. Visual cues for doneness: Muffins have slightly pulled away from the edges of the pan and the top is a rich, deep color. Physical cue for 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. More nutritious baked goods Healthy Brownies with an optional chocolate frosting Chewy Granola Bars with peanut butter and honey Healthy Ice Cream withOUT bananas — can you guess the “secret” ingredient?! Oatmeal Energy Balls with coconut and miniature chocolate chips Healthy Zucchini Muffins with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Banana Muffins 4.95 from 67 votes - Review this recipe These Chocolate Banana Muffins are sweet, rich, moist, deeply chocolate-y, and every bite is loaded with chocolate chips! These muffins are made with more nutritious ingredients than your typical bakery-style muffins; they've got Greek yogurt, bananas, coconut oil, and a lot less sugar than other recipes. Even though we're using better ingredients, we aren't sacrificing any flavor with this recipe! SAVE TO RECIPE BOX Print Recipe Chocolate Banana Muffins 4.95 from 67 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Chocolate Banana Muffins are sweet, rich, moist, deeply chocolate-y, and every bite is loaded with chocolate chips! These muffins are made with more nutritious ingredients than your typical bakery-style muffins; they've got Greek yogurt, bananas, coconut oil, and a lot less sugar than other recipes. Even though we're using better ingredients, we aren't sacrificing any flavor with this recipe! Course Breakfast, Dessert, Snack Cuisine American, Vegetarian Keyword chocolate banana muffins Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 12 muffins Calories 278kcal Author Chelsea Cost $5.12 Ingredients1 cup (125g) white whole wheat flour (or plain white flour)1 tablespoon cornstarch1/2 teaspoon baking soda1/2 teaspoon fine sea salt4 tablespoons (29g) Dutch-process cocoa powder Note 11/3 cup (55g) miniature dark chocolate chips Note 21/2 cup (95g) dark chocolate chips1 large egg1/2 cup (116g) Greek yogurt vanilla or plain Note 31/4 cup (49g) melted coconut oil1 teaspoon vanilla extract1/2 cup (120g) light brown sugar, lightly packed1 cup (230g) bananas extremely ripe (2-3 bananas) InstructionsPREP: Preheat the oven to 350 degrees F (176 degrees C). Generously coat a standard-sized 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. Melt coconut oil, measure, and set aside to cool.DRY INGREDIENTS: Remove 1 tablespoon of the 1 cup of flour. In a small bowl, toss together the remaining flour (after removing 1 tablespoon), cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.MASH BANANAS: Make sure your bananas are at their very ripest. Remove skin and mash with a fork until the consistency of a thick applesauce. Measure to ensure you have 1 full leveled cup of banana.WET INGREDIENTS: In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (oil should not be hot; let it cool to room temperature before adding), vanilla extract, brown sugar, and the extremely ripe mashed bananas. Briskly mix until completely smooth.COMBINE WET AND DRY: Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.BAKE: Separate the batter evenly among the prepared pan into the 12 cavities. Bake for 18-23 minutes or until a toothpick comes out clean or with a few moist (not wet) crumbs when inserted into the center of a muffin.LET COOL: Allow to cool for 10-15 minutes and then remove from the muffin tin. (Use a table knife to cut around the edges and help gently coax them out! If they are falling apart being pulled out, let them stand another 5 minutes before removing.) Remove to a wire cooling rack so they can finish cooling. Enjoy!STORAGE: Store in an airtight container in the fridge up to 3 days. When ready to serve, microwave for 15-20 seconds. Spread with peanut butter if desired! Video Recipe NotesNote 1:Cocoa: For ultra-moist/delicious muffins, use Dutch-process cocoa powder. Note 2: Chocolate chips: Use any flavor chocolate chips you like; we prefer a combo of dark and semi-sweet, but any chocolate chips work here -- semi-sweet, milk, or dark. Note 3: Yogurt: Our favorite yogurt to use is Honey Vanilla Greek yogurt (made by Greek Gods®). I don't recommend low-fat or non-Greek yogurt in these muffins-- the result is not the same. While plain Greek yogurt works, the flavored yogurt adds so much additional flavor without extra ingredients. The creamier, thicker, and more flavorful the yogurt is, the better these muffins will taste. Nutrition FactsServing: 1serving | Calories: 278kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 305mg | Fiber: 5g | Sugar: 18g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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. Reply
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? Reply
I hope they work out great with your changes and you love them! 🙂 Just put it back in your bag of flour 🙂 Reply
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! Reply
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 😉 Reply
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? Reply
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! 🙂 Reply
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… Reply
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! Reply
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! Reply
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… Reply
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. Reply
Yay!! So thrilled to hear these were so well enjoyed! Thank you Kara! I hope you love whatever you try next 🙂 Reply
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 chocolate banana bread here: https://www.chelseasmessyapron.com/healthier-chocolate-greek-yogurt-banana-bread-video/ Reply
Do you use extra virgin coconut oil that smells like coconut or the refined coconut oil that doesn’t? Reply
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! Reply
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! Reply
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!
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 Reply
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! Reply
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! Reply
Yay!! So glad to hear that! And what a fun idea to make them mini for a baby shower 🙂 Thanks for the comment!! Reply
These look delish! I never knew you could bake bananas to speed the ripening process. Thanks for the tip! Reply
I’m not a big baker so these did take me some time, however, it was worth it!! They were delicious! Reply
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! Reply
So glad to hear these were so enjoyed! 🙂 And I’m glad that quick ripening trick worked for you! Thanks for the comment!! Reply
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? ? Reply
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 🙂 Reply
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 Reply
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! Reply
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! Reply
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. Reply
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… Reply
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! Reply
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 Reply
Seriously amazing… so moist and gooey, yet such a healthy recipe. These could easily pass as cupcakes. Will satisfy your chocolate craving anytime! Reply
Yeah!! SO great to hear a healthy recipe could pass for a cupcake 🙂 Thank you so much for your comment and trying these out!! Reply
Splendid muffins. They taste even better the day after since I am not a banana fan. Very moist and chocolaty and healthy. Reply
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. Reply
Made this today and I must say, I now have a new favorite. So moist. Chocolate without the guilt. Reply
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! Reply
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! Reply
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 :/ Reply
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. Reply
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. Reply
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!!? Reply
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! Reply
I’m thrilled she enjoyed these! Thank you so much for trying them out and leaving a comment Lesley! 🙂 Reply
I’ve been baking these with 1/4 c. sugar, plain yogurt and no chips at all, and my kids still adore them. Reply
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. Reply
I’m thrilled you enjoyed these so much! 🙂 Glad it gets saved with future recipes 🙂 Thanks Fallon! Reply
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! Reply
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 ?) Reply
Yay!! It is so great to hear these were such a hit! 🙂 And yes good quality ingredients sure go a long way 🙂 Thanks! Reply
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. Reply
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. Reply
I’m so happy these turned out well and you enjoyed them! Thanks for sharing your changes Jordan 🙂 Reply
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. Reply
Cake flour is essentially all purpose flour with cornstarch so we are making a make-shift cake flour 🙂 Reply
Super delicious!!! Kids and whole family loved them! Very easy and fast to make! Thank you and greetings from Costa Rica!!! Pura vida!!!! Reply
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. 🙂 Reply
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! Reply
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? Reply
Hi Amee! I don’t have nutrition stats on these yet. I’d recommend using My Fitness Pal for the stats 🙂 Enjoy! Reply
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 Reply
So glad to hear these were a hit and your substitutions worked out well 🙂 Thank you so much for the comment Leeysha! 🙂 Reply
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? Reply
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? Reply
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!! Reply
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! Reply
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! Reply
Thank you Kate! I actually haven’t, but that does sound delicious! You’ll have to let me know if you try it 🙂 Reply
What if I do not have corn starch?? I bought everything else and thought I had corn starch and I do not.. Ahh! Reply
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. Reply
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 . Reply
These are my absolute favorite chocolate fix! So moist and lots of chocolate. thank you for this recipe!!! Reply
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. Reply
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. Reply
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! Reply
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 🙂 Reply
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 Reply
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. Reply
HOLY CANNOLI THESE ARE GOOD! I made this recipe twice in 3 days, they’re that good!! thank you thank you thank you!! Reply
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!? Reply
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 🙂 Reply
I made these yesterday with vegetable oil instead of coconut and wow!! I’ve eaten am embarrassingly amount already. Thanks for the recipe! Reply
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. Reply
They look soooo good!!! I shared your recipe with a link in my last post! Thanks for your awesome job. Patricia. Reply
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 🙁 😀 Reply
Hello, i really love your recipes and think they are fantastic – it would be great if you had the nutritional values up too xx Reply
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 🙂 Reply
My new fave!! I’ve tried other “healthy” muffin recipes, but this one is by far THE best!! Even my picky eater loved them! Reply
Just started gathering the ingredients but realized i only have regular yogurt. Can i use it? Will it affect the taste?thx Reply
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 Reply
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! Reply
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! 🙂 Reply
I don’t have nutrition facts on all of my recipes (yet!) so I’d recommend using My Fitness Pal in the meantime 🙂 Reply
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. Reply
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! Reply
Hm, I’m not sure, but I would thaw them just to be sure they aren’t too watery! Enjoy these muffins! Reply
Has anyone converted this recipe to UK amounts? Conscious that a US tablespoon/cup is not the same size as the UK equivalent? Thanks Reply
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! Reply
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. Reply
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! Reply
Theses are absolutely the best muffins I have ever tasted !!!!! I make them ALL the time and everyone loves them 🙂 Reply
For those of us on WW Freestyle program, the muffins are 5pts. each. Thank you for your recipe. Reply
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 😀 Reply
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 Reply
I’m so glad you guys enjoyed!! And i’m happy to hear the sour cream substitution worked out! Thanks Mandy! Reply
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? Reply
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. Reply
Not sure if I’ve commented on these before but they’re worth a second comment anyway. These are my favorite muffins to keep on hand. I’v been enjoying your recipe for some time and just wanted to thank you for it. I keep a batch of these in my freezer at all times. I’v got some cooling on the counter now that I can’t wait to dig into with a big glass of milk. Reply
Yayyy!! You are so cute, thanks! I’m so glad you enjoy these! I think we have them at least once a week, haha! Thanks Rona! 🙂 Reply
Made these today, awesome!!! Everyone loved them ! Very moist and the taste is excellent! Thank you for this recipe will make again for sure Reply
These turned out so moist, chocolatey and delicious! I may have snuck a little bit of extra cocoa and a few extra chocolate chips… I also couldn’t crumble off much from my rock hard brown sugar so I opted for 1/4 cup of white sugar plus a squirt of honey. It was plenty sweet, the cocoa/chips may have made up for the lack of brown sugar but I didn’t want to take my chances. Highly recommend. My friend even said these were better than brownies! Reply
Yay!! So happy to hear these were a hit! 🙂 And better than brownies?! Quite the compliment 🙂 Thank you so much Laurel! Reply
Absolutely amazing! I love your tip about spreading them with peanut butter after warming in the microwave. Never would’ve thought to try that. No words for how delicious it was! Reply
Very good muffins and since I made muffins a bit smaller, the calorie count is lower for a muffin. I did use 3 bananas and that was probably more than 1 cup (didn’t see this until finished muffins), so they have a strong banana flavor. Next time I will be careful to only use 1 cup. Very light and full of chocolate flavor. I also used Dark Cocoa powder and dark choc chips. A great snack for the chocolate lover and can work into a healthy diet easily. Reply
Hello! I have been making these muffins for a while now and they are delicious. Can I substitude greek yogurt for almond milk and if so, what is the substitution for 1/2 cup of greek yogurt? Thank you Reply
Glad you’ve enjoyed these! I haven’t personally tested any substitution for Greek yogurt, so I don’t want to give a recommendation in case something doesn’t work out. I do think sour cream could work in its place though. Reply
I’ve made this recipe a few times now and I LOVE it. I recently made it as a loaf…still great just requires a little longer baking time (~40 minutes). It freezes really well too! Reply
I’m soo happy you love this recipe! Thanks so much for the tip on making it into a loaf! I’ll have to give that a try! Thanks for your comment! 🙂 Reply
We love these muffins. Swapped out coconut oil for olive oil, and oiled silicon muffin pans instead of powdering pan with chocolate, and they don’t stick. Reply
Your recipe sounded great, so I made these and decided to go even healthier and used 2 bananas and banana flavored greek yogurt. I also replaced half the brown sugar with Swerve and replaced half the flour with protein powder. They turned out great and really moist! Thanks for the great inspiration! Reply
I found these disappointing…way too sweet even though I cut back 25% of the sugar and the texture came out mushy. Reply
I’ve been making these for a couple years now, my children love them for breakfast or snacks. I sometimes sub a little of the flour with vanilla protein powder. One time I forgot the coconut oil and it didn’t affect texture or taste so now I just omit it. I usually bake 3-4 dozen at a time and put just a couple in a ziplock bag for now and freeze the rest so we can pull them out as needed. Thanks for the great recipe! Reply
Soft, warm but not too sweet muffins. These are a perfect snack or breakfast with some yogurt. I will definitely be making them again! Reply
I just made these. The batter was so moist. They are amazing. This is a keeper. I also ripened the bananas in the oven and it worked perfectly. Reply
