Greek Yogurt Chocolate Banana Muffins

Greek Yogurt Chocolate Banana Muffins are the ultimate treat to satisfy your sweet tooth. Simple ingredient swaps make these super moist muffins a healthier choice.

Yesterday was a big snow day here in New Hampshire!  A foot of beautiful white blanketed us and I am found myself repeating the words “find the beauty, find the joy” as I was shoveling yesterday afternoon.  I can’t help but laugh pretty much every time I am out doing that after storms.   This “southern” girl is soooo out of her element.

I do absolutely love how peaceful the world seems when you are standing in freshly fallen snow.

Snow days also call for baking or comfort food cooking in my book.  Yesterday it was a macro-friendly Greek Yogurt Chocolate Banana Muffins kind of day.

With just a few ingredient swaps, you can create an amazing treat without all the guilt.

INGREDIENTS

1 cup white whole wheat flour, plain white flour, oat flour or gluten free flour

1 tablespoon cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons cocoa powder

1/2 cup chocolate chips (I prefer dark but milk chocolate or semi-sweet are fine too if you prefer)

1 large egg

1/2 cup plain fat free Greek yogurt (vanilla works well too)

1/4 cup melted coconut oil

1 teaspoon vanilla extract

3 tablespoon of coconut sugar or brown sugar

1 cup ripe bananas (2-3 bananas), mashed completely

DIRECTIONS

Preheat the oven to 350 degrees F.

Grease a muffin tin with cooking spray and then dust each space with cocoa powder.

In a small bowl, mix the flour, cornstarch, baking soda, salt, cocoa powder and chocolate chips.

Stir well to combine.

On a plate, mash the bananas well.

In another bowl, whisk together the egg and Greek yogurt.

Stir in the melted coconut oil (make sure it is not too hot. slightly cooled is best after melting), vanilla extract, brown sugar, and the mashed bananas.

Combine wet and dry ingredients and mix until just combined. (avoid over-mixing which makes the muffins denser)

Separate the batter evenly among the 12 muffin tins.

Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center.

Allow to cool for about 10 minutes and remove from the muffin tin. (gently cut around the edges with a butter knife to help them out)

Store in an airtight container in the fridge up to 3 days.

They are best warmed in the microwave for 15-20 seconds prior to eating in my opinion.

ENJOY!!

Greek Yogurt Chocolate Banana Muffins

Greek Yogurt Chocolate Banana Muffins are the ultimate treat to satisfy your sweet tooth. Simple ingredient swaps make these super moist muffins a healthier choice.

5 from 2 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

Calories: 154

Author: Sherri Hagymas

Ingredients

• 1 cup white whole wheat flour plain white flour, oat flour or gluten free flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons cocoa powder
• 1/2 cup chocolate chips I prefer dark but milk chocolate or semi-sweet are fine too if you prefer
• 1 large egg
• 1/2 cup plain fat free Greek yogurt vanilla works well too
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 3 tablespoon of coconut sugar or brown sugar
• 1 cup ripe bananas 2-3 bananas, mashed completely

Instructions

• Preheat the oven to 350 degrees F.
• Grease a muffin tin with cooking spray and then dust each space with cocoa powder.
• In a small bowl, mix the flour, cornstarch, baking soda, salt, cocoa powder and chocolate chips.
• Stir well to combine.
• On a plate, mash the bananas well.
• In another bowl, whisk together the egg and Greek yogurt.
• Stir in the melted coconut oil (make sure it is not too hot. slightly cooled is best after melting), vanilla extract, brown sugar, and the mashed bananas.
• Combine wet and dry ingredients and mix until just combined. (avoid over-mixing which makes the muffins denser)
• Separate the batter evenly among the 12 muffin tins.
• Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center.
• Allow to cool for about 10 minutes and remove from the muffin tin. (gently cut around the edges with a butter knife to help them out)
• Store in an airtight container in the fridge up to 3 days.
• They are best warmed in the microwave for 15-20 seconds prior to eating in my opinion.
• ENJOY!!

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 114mg | Potassium: 120mg | Fiber: 2g | Sugar: 9g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.7mg

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