Chocolate Banana Muffins Recipe
Easy chocolate banana muffins made with ripe bananas, Greek yogurt, and cocoa powder, no butter or oil needed. A simple one-bowl breakfast, snack, or treat.
Servings: 12 servings
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large ripe bananas about 1 ½ cups
- ½ cup Whole Milk Greek yogurt
- 1 large egg
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup chocolate chips plus more for topping
Instructions
- Preheat the oven to 350ºF and line a 12-cup muffin tin with liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, mash the bananas. Add the yogurt, egg, brown sugar, and vanilla, and whisk until well combined.
- Add the dry ingredients on top of the wet ingredients and stir with a spatula until combined. Fold in the chocolate chips.
- Pour the batter into the prepared muffin tins and sprinkle some extra chocolate chips on top. Bake for 28–30 minutes or until a toothpick comes out clean.
- Allow them to cool for 10 minutes before removing from the muffin tin.
Notes
My Top Tip: Once the dry ingredients go into the banana mixture, stir only until you stop seeing streaks of flour and cocoa. This batter doesn't have any butter or oil to soften it, so overmixing makes the muffins noticeably tougher than they should be.
Storage: Store the chocolate banana muffins in an airtight container. They'll last at room temperature for 1–2 days, or in the fridge for up to a week.
Freezing: Let the chocolate banana muffins cool completely, then wrap them in foil or plastic wrap and place them in freezer-safe bags. They'll last in the freezer for up to 3 months. Defrost at room temperature.
This recipe has been updated in May 2026, but if you like the original version, you can still find it here:
3 medium ripe bananas mashed
½ cup 2% Greek yogurt
1 large egg
¼ cup honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips divided
Instructions
Preheat oven to 350ºF and prepare a muffin tin with muffin liners.
In a large bowl, mix the wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil, and Greek yogurt.
Add the dry ingredients to the wet ingredients in the same bowl: flour, cocoa powder, baking soda, and salt. Mix until combined, without over-mixing. Fold in half of the chocolate chips.
Pour the batter into the prepared muffin tins, and top the muffins with the remaining chocolate chips.
Bake for 23–27 minutes or until a toothpick comes out clean.
3 medium ripe bananas mashed
½ cup 2% Greek yogurt
1 large egg
¼ cup honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 cup all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips divided
Instructions
Preheat oven to 350ºF and prepare a muffin tin with muffin liners.
In a large bowl, mix the wet ingredients together until well combined: ripe bananas, honey, vanilla, egg, oil, and Greek yogurt.
Add the dry ingredients to the wet ingredients in the same bowl: flour, cocoa powder, baking soda, and salt. Mix until combined, without over-mixing. Fold in half of the chocolate chips.
Pour the batter into the prepared muffin tins, and top the muffins with the remaining chocolate chips.
Bake for 23–27 minutes or until a toothpick comes out clean.
Nutrition
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 188mg | Potassium: 241mg | Fiber: 3g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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