Chocolate Banana Muffins are rich, moist, and packed with chocolate chips. Made with Greek yogurt, bananas, coconut oil, and less sugar, they’re full of flavor without the excess!

Looking for plain chocolate muffins? Try my bakery-style Chocolate Muffins next!

Chocolate Banana Muffin

Chocolate Banana Muffins

I’m 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!

Ingredient shot-- images of the yogurt and cocoa powder used in this recipe

Chocolate Banana Muffins Ingredients

  • Cocoa Powder: Use Dutch-process cocoa like Hershey’s Special Dark for a rich chocolate flavor. Any brand works.
  • Greek Yogurt: Choose flavored, full-fat Greek yogurt such as honey vanilla. Thicker yogurt gives better muffins.
  • Chocolate Chips: Any kind works. I like a mix of dark and mini semi-sweet chips.
  • Bananas: Use very ripe, speckled bananas for the best flavor and sweetness.
  • Coconut Oil: Melt it first and let it cool before adding.
  • Flour: Remove 1 tablespoon of flour and replace with cornstarch for a lighter, bakery-style texture.
Process shots-- images of the dry and wet ingredients being prepped

How To Make Chocolate Banana Muffins

  1. Prep: Preheat oven to 350°F (175°C). Spray a muffin tin. Let egg and yogurt come to room temp. Melt and cool coconut oil.
  2. Mash Bananas: Mash bananas until smooth. Use 1 cup. Riper bananas are sweeter.
  3. Dry Ingredients: Whisk dry ingredients and chocolate chips.
  4. Wet Ingredients: Whisk wet ingredients until smooth.
  5. Combine: Stir wet and dry ingredients until just combined. Don’t over-mix.
  6. Bake: Fill muffin cups evenly. Bake 18–23 minutes, until a toothpick comes out clean.
  7. Cool: Cool in the tin for 10 minutes, then transfer to a wire rack. Use a knife to loosen muffins if needed.

Quick Tip

I don’t recommend muffin liners; the batter sticks to them. Grease the cavities well. A good muffin tin makes a big difference. My favorite tins always release muffins nicely.

Process shots-- images of the wet and dry ingredients being mixed together and then aded into muffin tins

Tips For Success

  • Mash the bananas thoroughly to avoid chunks in the muffins. Use an electric hand mixer for quick mashing if you prefer.
  • Don’t overmix. Overmixing makes muffins dense. Mix until just combined, then bake!
  • Generously grease the muffin tin with nonstick spray and lightly dust it with flour or cocoa powder. This prevents the muffins from sticking and breaking apart.
  • Cool muffins on a wire rack so air can flow around them. This keeps the bottoms from getting wet and sticky.
  • Check 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.

Quick Tip

How to mash bananas: Peel very ripe bananas and mash them in a bowl with a fork until smooth, or use an electric hand mixer for quicker mashing.

Process shots-- images of the chocolate banana muffins being baked

Chocolate Banana Muffins FAQs

Why did my banana muffins not rise?

There are a few reasons why muffins may not rise:
-Old baking agents can lose their effectiveness. Check if your baking soda and baking powder are fresh before using.
Too many wet ingredients or too few dry ingredients can ruin the recipe.

How do you make my muffins rise really tall?

Use fresh, high-quality ingredients and measure them accurately. Divide the batter evenly among 12 cavities, filling each about 3/4 full. Make sure the oven is fully preheated before baking, and place the muffin tin in the center of the oven.

Why are my muffins wet inside?

Soggy centers and bottoms happen when muffins stay in the tin too long, trapping steam. Cool them on a baking rack to let the steam escape. Wet muffins can also come from measuring ingredients incorrectly.

More Delicious Baked Goods:

4.95 from 100 votes

Chocolate Banana Muffins

With Greek yogurt, bananas, coconut oil, and chocolate chips, these Chocolate Banana Muffins deliver incredible flavor!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins

Equipment

Ingredients

Instructions 

  • Preheat oven to 350°F (175°C). Generously coat a muffin pan with cooking spray, but don’t use liners. Let eggs and yogurt reach room temperature. Melt coconut oil, measure, and set aside to cool. Ensure ingredients are at the same temperature to avoid clumping.
  • The darker the banana skin, the sweeter the banana! Remove the skin and mash with a fork or electric mixer until it resembles thick applesauce. Measure to ensure you have 1 level cup.
  • Add flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips to a large bowl. Mix to combine. In another bowl, add egg, mashed bananas, Greek yogurt, coconut oil, vanilla extract, and brown sugar. Use a hand whisk to mix until completely smooth.
  • Mix the wet and dry ingredients together with a wooden spoon until just combined. Be careful not to overmix.
  • Divide batter evenly among the 12 muffin pan cavities. Bake for 18–23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the muffin pan for 10 minutes, then use a table knife to gently loosen and remove the muffins. If they start to fall apart, wait another 5 minutes. Transfer to a wire rack to finish cooling. Enjoy!

Video

Recipe Notes

Note 1: For ultra-moist, delicious muffins, use Dutch-process cocoa powder. Regular cocoa powder makes them drier.
Note 2: Use any flavor chocolate chips you like; I typically use dark chocolate with semi-sweet mini chips.
Note 3: I recommend Honey Vanilla Greek yogurt (Greek Gods®) for these muffins. Avoid low-fat or non-Greek yogurt; the results aren’t the same. The creamier and thicker the yogurt, the better the muffins taste.
Storage: Store in an airtight container in the fridge for up to 3 days. When ready to serve, microwave for 15–20 seconds. 

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.95 from 100 votes (6 ratings without comment)

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245 Comments

  1. Juli McK says:

    5 stars
    I make these on repeat, every other week and cook them in a donut pan! So I get a chocolatey treat almost every day. I do use monk fruit instead of the brown sugar and split the chips between real and sugar free, reduces the calories and carbs a bit but still some good protein and health benefits. Such a great recipe!

    1. Chelsea says:

      Love this idea! That sounds so delicious! Thanks for sharing!

  2. Julianna Edman says:

    5 stars
    My familyโ€™s very favorite muffin recipe. Iโ€™ve been making them for several years now, and no matter how badly I mess this recipe up, the muffins always turn out deliciously. Would give 10 stars if I could!

    1. Chelsea says:

      I am so thrilled to hear this! Thanks for your comment Julianna!

  3. Inna says:

    These are incredible! Will be my go to muffin recipe from now on, thank you!

    1. Chelsea says:

      So thrilled to hear this! Thanks Inna! ๐Ÿ™‚

  4. Inna says:

    5 stars
    These are incredible! Will be my go to muffin recipe from now on. Thank you!

  5. Rebecca says:

    5 stars
    This has been a go to for me for years. Kids love them, adults love them. Thanks for this awesome recipe

    1. Chelsea says:

      Yay! I am so thrilled you guys have been loving these Chocolate Banana Muffins! Thanks so much for your comment Rebecca! ๐Ÿ™‚

  6. Lizzy says:

    Hello! Can I use cake flour I have in place of the flour + cornstarch? If so, how much?

    1. Chelsea Lords says:

      Hey! I’d just stick to flour and cornstarch for this recipe!