Go Back
–+ servings
Chocolate Greek Yogurt Banana Muffins

Deliciously Moist Chocolate Greek Yogurt Banana Muffins Recipe

These Chocolate Greek Yogurt Banana Muffins are the perfect solution for overripe bananas, creating soft, moist bites ideal for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium Ripe Bananas Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • 1 cup Greek Yogurt Can be swapped with regular yogurt if desired.
  • 1/4 cup Natural Unsweetened Cocoa Powder Essential for a rich chocolate flavor.
  • 1/2 cup Granulated Sugar Adjust to taste or use brown sugar for extra depth.
  • 1 teaspoon Baking Powder Always check the freshness for optimal lift.
  • 1/2 teaspoon Baking Soda Essential for this recipe.
  • 1/2 teaspoon Salt Enhances all flavors.
  • 1/3 cup Vegetable Oil Provides moisture; melted butter can be used.
  • 1 large Egg Can be replaced with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1/2 cup Chocolate Chips (optional) Use semi-sweet or dark chocolate chips as desired.

Equipment

  • muffin tin
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or non-stick spray.
  2. Mash the ripe bananas in a large mixing bowl until smooth.
  3. Combine Greek yogurt, granulated sugar, vegetable oil, egg, and vanilla extract with mashed bananas, mixing until smooth.
  4. Sift in the cocoa powder, baking powder, baking soda, and salt; gently fold until just combined.
  5. Fold in the optional chocolate chips without overworking the batter.
  6. Divide the batter among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Cool in the muffin tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 0.5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These muffins improve in flavor over a couple of days; store in an airtight container for best results.

Tried this recipe?

Let us know how it was!