Home > Desserts > Chocolate Banana Muffins Chocolate Banana Muffins May 2, 2018 | 213 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious “bakery style” chocolate banana muffins made a bit healthier. Looking for some more delicious banana recipes? Try this healthy banana bread, these banana cupcakes, or these banana muffins. Let’s go bananas for bananas! Chocolate Banana Muffins My toddler and I have been baking with bananas like crazy that last couple of months. It all started with us having a few ripe bananas in the house that I needed to use. However, we quickly worked our way through those and we weren’t off the banana kick yet! So we bought some more bananas and got a little creative in “speeding up” the banana ripening process (baking the bananas — more on that later) just to have more ripe bananas to work with. My toddler may think I’m weird, but at least we had fun together 🙂 Wait, you can speed-up the ripening process of bananas? YES! And it actually works pretty well. Simply place a few bananas on a baking tray and bake at 350 degrees F for 6-12 minutes (depending on how ripe the bananas are to begin with). They’re ready to go when the skins turn black! Now that you’ve got some ripe bananas, let’s get to baking! How to make chocolate banana muffins You’ll start by tossing together the dry ingredients. Add the chocolate chips in at this point as well. Use VERY ripe bananas – if not completely ripe see above. Thoroughly mash the bananas for this recipe – use hand mixers if needed! In another bowl whisk together the wet ingredients, then combine wet and dry ingredients and mix until JUST combined. Mix as little as possible to keep these muffins light and airy instead of becoming dense. The more you stir, the denser these will become. Separate the batter in your prepared muffin tin and bake! Tips to making these chocolate banana muffins Use fully ripe bananas. 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. Layer on the chocolate. Making these chocolate banana muffins with cocoa powder AND chocolate chips is what makes them taste so good! Experiment with your favorite chocolate chips – I’ve included my favorite combination in the recipe below. Add some 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. Finally add the 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! Once made, how long do these 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 for longer. TO FREEZE: 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! What other recipes can I use overripe bananas for? Healthy banana bread Easy banana bread Banana cake OR banana cupcakes Chocolate Raspberry Banana Bites FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Chocolate Chip Muffins 4.94 from 61 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Banana Chocolate Chip Muffins 4.94 from 61 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Breakfast Cuisine American Keyword Banana chocolate chip muffins Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 12 muffins Calories 133kcal Author Chelsea Ingredients1 cup (125g) white whole wheat flour or plain white flour1 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 chips1/2 cup (95g) dark chocolate chips1 large egg1/2 cup (116g) vanilla or plain Greek yogurt1/4 cup (49g) melted coconut oil1 teaspoon vanilla extract1/2 cup (120g) light brown sugar lightly packed1 cup (230g) extremely ripe bananas (2-3 bananas) InstructionsPreheat the oven to 350 degrees F.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.Remove 1 tablespoon of the 1 cup of flour.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.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.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.Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)Store in an airtight container in the fridge up to 3 days.When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired! Video Recipe NotesThe 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! Note 1: for ultra moist/delicious chocolate banana muffins, use dutch process cocoa powder. This is "special dark" cocoa powder by Hershey's Nutrition FactsCalories: 133kcal 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 cannot even handle how gorgeous these muffins are Chelsea! Oh, and my kids make me say ba-na-na like erry single day. 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
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 🙂 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 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/ 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
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! 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
Are there any nutritional facts available? I’d like to determine weight watchers points…I made them in a mini muffin pan… 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
