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Chocolate Banana Muffins with Greek Yogurt

Chocolate Banana Muffins with Greek Yogurt

Moist and flavorful Chocolate Banana Muffins made with Greek yogurt for added softness and nutrition. These muffins blend natural sweetness from ripe bananas with rich cocoa powder and chocolate chips for a delicious treat perfect for breakfast or snack time. Easy to make with wholesome ingredients and adaptable for gluten-free and dairy-free diets.

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

Ingredients

Scale

Wet Ingredients

  • 3 overripe bananas
  • 1 cup Greek yogurt (full-fat or 2%)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

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

Add-Ins (Optional)

  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • Spices such as 1/2 teaspoon cinnamon, nutmeg, or pumpkin pie spice
  • Dark chocolate chunks or cocoa nibs

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease to prevent sticking.
  2. Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth but leaving some small lumps for texture.
  3. Mix Wet Ingredients: Add Greek yogurt, eggs, brown sugar, and vanilla extract to the mashed bananas. Whisk until well combined and creamy.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and prevent clumps.
  5. Mix Wet and Dry: Gently fold the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing. Fold in chocolate chips or any other add-ins if using.
  6. Spoon and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This helps retain moisture and prevents sogginess on the bottom.

Notes

  • Use very ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
  • Do not overmix the batter to keep the muffins tender and avoid a tough texture.
  • Bring eggs and Greek yogurt to room temperature before mixing to help ingredients combine smoothly.
  • Check muffins a few minutes before baking time ends to prevent overbaking and dryness.
  • Full-fat or 2% Greek yogurt is recommended for optimal texture and flavor, but low-fat works as well.
  • Optional add-ins like nuts, dried fruits, or spices can personalize the flavor and texture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Can be gluten free (with substitution); dairy-free option available

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: chocolate banana muffins, greek yogurt muffins, healthy muffins, banana chocolate snack, gluten-free muffins option, dairy-free muffins alternative