These Chocolate Banana Muffins are the ultimate chocolatey treat to satisfy your sweet tooth. Simple, healthy swaps make these super moist muffins a wonderful breakfast, snack or dessert.
It’s no secret tht I love baking with ripe bananas. Â I kind of get excited as I see them get browner because I know a treat is coming up soon! Â I’ve made several over the years, like these Banana Rhubarb Muffins or these Banana Bread, but these Chocolate Banana just might be my absolute favorite of all.
What Makes these Chocolate Banana Muffins the Best
The number one reason is they are unbelivably chocolatey!
They are a great healthier breakfast or snack option.
They also make the perfect little dessert for parties.
You can use your overripe bananas instead of having to toss them out.
They are super quick to make.
How to Make Chocolate Banana Muffins
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)
They are best warmed in the microwave for 10-15 seconds prior to eating in my opinion.
ENJOY!!
Pro Tips:Â For an even lower calorie option, swap out the coconut oil for an equal amount of unsweetened applesauce.
Add a favorite nut, like ¼ cup of pecans or walnuts.
Serve them warm by reheating for about 10 seconds in a microwave.
You can keep Chocolate Banana Muffins in an air tight container for 3 -4 days at room temperature or up to a week in the refrigerator. Â Just pop them in the microwave for about 10 seconds to serve them warm.
If you can make extra, they freeze very well for up to 2 months. Â Cool them completely first and wrap them in plastic wrap, then aluminum foil then place them in a freezer bag. Â Defrost for about 20-30 seconds in the microwave or until just heated through.
Want more muffin recipes? Try these too:
Greek Yogurt Chocolate Banana Muffins
Ingredients
- 1 cup white whole wheat flour plain white flour, oat flour or gluten free flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons cocoa powder
- ½ cup chocolate chips I prefer dark but milk chocolate or semi-sweet are fine too if you prefer
- 1 large egg
- ½ cup plain fat free Greek yogurt vanilla works well too
- ¼ 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)
Miz Helen
Your Greek Yogurt Chocolate Banana Muffins look delicious. We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
Miz Helen
Theresa @DearCreatives
These sound & look yummy. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.
Jamie
These look amazing! Definitely pinning the recipe to try for my husband and son – they will love them! 🙂 Thank you.