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Delicious "bakery style" GREEK YOGURT chocolate banana muffins made healthier
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Chocolate Banana Muffins

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

Ingredients

  • 1 cup (125g) white whole wheat flour (or plain white flour)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons (29g) Dutch-process cocoa powder Note 1
  • 1/3 cup (55g) miniature dark chocolate chips Note 2
  • 1/2 cup (95g) dark chocolate chips
  • 1 large egg
  • 1/2 cup (116g) Greek yogurt vanilla or plain Note 3
  • 1/4 cup (49g) melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) light brown sugar, lightly packed
  • 1 cup (230g) bananas extremely ripe (2-3 bananas)

Instructions

  • PREP: 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

Notes

Note 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

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