Chocolate Banana Muffins are rich, moist, and loaded with chocolate! Made with better-for-you ingredients without skimping on flavor.
author’s note
The Breakfast Muffins That Totally Feel Like Dessert!
I’m obsessed with big bakery-style chocolate muffins, but if I’m being honest, those usually feel more like dessert than breakfast. So I set out to make a bakery-style chocolate muffin that still feels totally indulgent but uses ingredients I’m actually happy to call breakfast. And these absolutely hit the mark.
They’re made with Greek yogurt, ripe bananas, coconut oil, dark chocolate, and an egg, with less sugar than a typical bakery muffin. No fancy ingredients—just simple ingredients that work really well together.
Even with those swaps, these chocolate banana muffins are so good. They’re rich, super moist, deeply chocolatey, and packed with melty chocolate in every bite. A little gooey, totally satisfying, and perfect for when a chocolate craving hits first thing in the morning.
Chocolate Banana Muffins Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas | Use very ripe, dark-spotted bananas for the sweetest flavor and best texture. |
| Greek yogurt & egg | Bring both to room temp before mixing for the smoothest batter. |
| Coconut oil & vanilla | Let melted coconut oil cool slightly before adding so it blends evenly. |
| Flour, cornstarch, cocoa powder, baking soda & salt | Use Dutch-process cocoa like Hershey’s Special Dark for the right flavor and texture. |
| Mini chocolate chips & dark chocolate chips | Mix and match your favorite chocolate varieties for extra flavor. |
Featured Comment
I fully expected these to taste healthy, but they only tasted delicious! So yummy and chocolatey and moist. You wouldn’t even know that they are healthy.
– Kylie
How To Make Chocolate Banana Muffins
- Prep: Preheat oven, grease muffin pan, and bring ingredients to room temp.
- Mix Wet: Mash bananas and whisk wet ingredients until smooth.
- Mix Dry: Whisk together dry ingredients and chocolate chips.
- Combine: Stir wet and dry mixtures together until just combined.
- Bake: Fill muffin cups, bake, cool briefly, and transfer to a wire rack.
Chelsea’s Top Tips
My Top Tips For Success
- Mash bananas well: Smooth bananas create the best texture. I like beating them with an electric mixer until they’re as smooth as applesauce.
- Cool properly: Transfer muffins to a wire rack so the bottoms don’t get soggy.
- Check for doneness: A toothpick should come out clean or with a few moist crumbs, and the tops should spring back lightly when touched.
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.
More Delicious Baked Goods:
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Healthy Brownies
Desserts
Applesauce Muffins
Desserts
Healthy Banana Muffins
Chocolate Banana Muffins
Video
Equipment
Ingredients
- 1 cup all-purpose flour or whole-wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder see note 1
- 1/3 cup mini chocolate chips see note 2
- 1/2 cup dark chocolate chips
- 1 large egg
- 1 cup mashed banana extremely ripe
- 1/2 cup Greek yogurt vanilla or plain, see note 3
- 1/4 cup melted coconut oil cooled
- 1 teaspoon vanilla extract optional
- 1/2 cup light brown sugar lightly packed
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 a clumpy batter.
- 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. Whisk 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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Banana Muffins FAQs
Old baking agents can lose their effectiveness. Check if your baking soda is fresh before using.
Use fresh, high-quality ingredients. 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.
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.
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 🙂
What a compliment!!! So glad these were a hit; thanks for the comment Sarah!
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!?
You’re so welcome! Glad these were delicious! 🙂
HOLY CANNOLI THESE ARE GOOD! I made this recipe twice in 3 days, they’re that good!! thank you thank you thank you!!
YAY!! Love hearing that! Thank you so much for the comment Tara 🙂
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.
Thank you so much for the comment Nihan! So happy these have been enjoyed 🙂
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
So happy you enjoyed these! Thank you Tuqa!
This may sound like a dumb question, but is the cocoa powder sweetened or unsweetened? Thanks!
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 🙂
You are welcome! 🙂 Thanks so much for the comment; I’m glad these are a hit!
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!
What a compliment! 🙂 I’m so thrilled these have been a hit! Thanks Lina!
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.
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.
I made these again today without screwing them up. They are so delicious! 🙂
These are my absolute favorite chocolate fix! So moist and lots of chocolate. thank you for this recipe!!!
SO happy to hear that! Thanks for the comment Crystal!