Home > Desserts > Chocolate Banana Muffins Chocolate Banana Muffins May 2, 2018 | 224 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 4.94 from 73 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 4.94 from 73 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? 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