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Chocolate Banana Muffins with Greek Yogurt

Chocolate Banana Muffins with Greek Yogurt

These Chocolate Banana Muffins with Greek Yogurt are moist, tender, and packed with rich chocolate and natural banana sweetness. Perfect as a nourishing breakfast, wholesome snack, or comforting dessert, they combine ripe bananas, cocoa, and Greek yogurt for a healthy, flavorful treat that’s quick and easy to make.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Wet Ingredients

  • 3 very ripe bananas, mashed
  • 1 cup full-fat Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Add-ins

  • 1/2 cup dark chocolate chips (optional but recommended)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking, ensuring easy removal and perfect muffin tops.
  2. Mash the Bananas: In a large bowl, mash the very ripe bananas using a fork until mostly smooth with a few small chunks remaining for texture, forming the moist, sweet base of the muffins.
  3. Mix Wet Ingredients: Add Greek yogurt, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is smooth and well combined to blend flavors and moisture evenly.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Sifting incorporates air and removes lumps for a light, tender crumb.
  5. Fold Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing; a few lumps are okay to keep the muffins fluffy.
  6. Add Chocolate Chips: Fold dark chocolate chips evenly into the batter, ensuring sweet melty pockets of chocolate in each bite.
  7. Bake the Muffins: Divide the batter evenly into the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
  8. Cool and Enjoy: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This step helps prevent sogginess and sets the ideal texture.

Notes

  • Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins.
  • Don’t Overmix: Stir just until the dry ingredients disappear to maintain a light, tender texture.
  • Use Full-Fat Greek Yogurt: For the best moisture and richness in the muffins.
  • Check Oven Temperature: Oven temperatures vary; start checking muffins a few minutes early to avoid overbaking.
  • Cool Before Storing: Cool completely on a wire rack before storing to prevent condensation and sogginess.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 150 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 30 mg

Keywords: chocolate banana muffins, Greek yogurt muffins, healthy muffins, gluten-free muffins, breakfast muffins, chocolate banana snack