One Bowl Chocolate Greek Yogurt Banana Muffins

These easy chocolate Greek yogurt banana muffins are sweet, flavorful, super moist, and require just one bowl to make. Take advantage of over-ripe bananas with these super chocolate-y, bakery-style favorites!

(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

Easy chocolate Greek yogurt banana muffins

We’ve had some overly speckled bananas on the counter, begging to either be frozen for smoothies or baked into bread. Choosing the latter, I whipped up a batch of chocolate Greek yogurt banana muffins based on this ever-popular recipe. I think y’all enjoy one-bowl recipes as much as I do!

I made a couple of adjustments for the ingredients on hand, and could not be happier with the results. Ripe bananas and creamy Greek yogurt combine in a one-bowl batter to create super flavorful, gently-domed muffins with an incredibly tender, moist crumb.

Tinged with a red hue from the natural cocoa, these muffins aren’t overtly chocolate-y, yet it’s a lovely complement to the banana. The cocoa and banana flavors intensify over time (although these didn’t last more than a couple of days in our house).

Sometimes I add a handful of chopped bittersweet chocolate or mini chocolate chips to the batter for slightly sweeter muffins with a more intense chocolate flavor, sometimes I don’t. Either way, these are a sweet and delectable morning treat. Happy baking!!

ripe bananas for chocolate banana muffins via

Ingredients in these chocolate banana muffins

These easy banana muffins come together in one big mixing bowl with simple ingredients you likely have on hand right now. Here’s what you’ll need to make them:

  • banana: of course! Be sure your bananas are super ripe for the best flavor and texture.
  • greek yogurt: adds moisture and healthy protein.
  • egg: you’ll need just one egg for the muffins.
  • vegetable oil: I love to use olive oil for baking, but canola, vegetable, or avocado oil will all work too.
  • milk: for more moisture. You can use almond milk or a favorite plant based milk if you prefer.
  • vanilla: just a splash for a delicious flavor boost.
  • white and brown sugar: a combination of both granulated sugar and light brown sugar adds sweetness, butterscotch notes, and extra moisture.
  • cocoa powder: natural unsweetened cocoa powder gives these banana muffins a lovely red velvet hue and a chocolate-y boost.
  • salt: just a pinch to intensify all the other flavors.
  • baking soda: for leavening!
  • flour: regular all-purpose flour makes up the base of these muffins. For tender muffins, be careful not to over mix when adding the flour, or better yet, use a baking scale!

Find all the exact measurements and recipe instructions below.

(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

Chocolate Banana Muffins FAQs

How to store homemade banana muffins:

These muffins will keep covered in an airtight storage container for 1-2 days at room-temperature and another 1-2 in fridge after that. The muffins will get sweeter, spicier, and more moist over time.

Can I freeze chocolate banana muffins?

Yes! Once completely cooled, I wrap each muffin tightly in plastic wrap then in aluminum foil or a freezer bag. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!

What should bananas look like for banana muffins?

Be sure to wait until your bananas are almost overly ripe, and past their prime for eating fresh. They should be soft and mostly covered with brown and black spots. The riper they are, the better your muffins will be.

Other easy and delicious muffin recipes you’ll love

If you make these chocolate yogurt banana muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

One Bowl Chocolate Greek Yogurt Banana Muffins

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12 Muffins 1x
  • Diet: Vegetarian


These easy chocolate Greek yogurt banana muffins are sweet, flavorful, super moist, and require just one bowl to make. Take advantage of over-ripe bananas with these super chocolate-y, bakery-style favorites!


  • 1 cup (2 medium) bananas, very ripe
  • 3/4 cup (6oz) plain 2% Greek yogurt
  • 1 large egg
  • 1/4 cup (60g) vegetable oil
  • 1/4 cup (60g) whole milk
  • 1 tsp (5g) pure vanilla extract
  • 2/3 cup (132g) granulated sugar
  • 1 Tbsp (13g) light brown sugar, packed
  • 2 Tbsp natural unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 11/4 tsp baking soda
  • 12/3 cups (200g) all-purpose flour, spooned and leveled
  • optional: 1/4 cup semisweet chocolate chips


  1. Preheat the oven to 375℉. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined.
  3. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  4. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated.
  5. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  6. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. A medium cookie scoop works best for this. Top with the chocolate chips, if using.
  7. Bake for 16-19 minutes, rotating once, until the muffin tops are gently domed, look set, and a cake-tester inserted into the center of the muffins comes out clean.
  8. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature. Enjoy!!
  • Category: Baking, Dessert, Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: chocolate greek yogurt banana muffins, baking, banana, banana bread, bittersweet, breakfast, brunch, chocolate, dark chocolate, dessert, fruit, greek yogurt, muffins, one bowl, sugar, sweet, vanilla, vegetarian, yogurt, dairy, easy, muffin, baking with kids, greek yogurt muffins, breakfast ideas

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  1. 12.5.21
    Laura Tredway said:

    So good! I’ve made them twice!

    • 12.5.21
      Laura said:

      Yay! Thank you, Laura!!

  2. 10.30.21
    Betty Signorile said:

    Love the muffins but don’t look like the pictures huge dome shape not sure what I am doing ?

    • 10.31.21
      Laura said:

      Hi, Betty! Are your muffins coming out flatter? I would double check your oven temp in case it’s running colder than it says – that can effect the lift/height of the muffins.

  3. 5.5.21
    Anna said:

    Just made these with my kiddo. I added chips to the mix and on top. Loved the extra chocolate. I don’t like bananas very much, but these were wonderfully chocolatey. I used freezer bananas so I was pleasantly surprised it wasn’t stronger. I bet these would even be a good cupcake base with some coconut frosting 🧁

  4. 4.30.21
    Basak Yilmaz said:

    Excellent recipe! It is flexible and very forgiving. One bowl, one whisk, no room temperature ingredients it’s ready in 30min!
    I started with the recipe then I realized didn’t have any cocoa so I chopped up some chocolate. Also I didn’t have enough white sugar so I sub the sugar half and half with brown sugar except I didn’t add additional amount of that tbsp amount. It was perfectly right sweetness and the moisture of the cake was not soggy! So quick so delicious and open to create varieties in one pan! Thanks

    • 4.30.21
      Laura said:

      Thanks, Basak!! So happy the muffins were still great with your substitutions 🙂

  5. 9.17.20
    Paula said:

    Hello Laura. Just made your Dark Chocolate Greek Yogurt Banana Muffins. Fabulous. I made some changes and substitutions. I used coconut oil(prefer the taste) instead of canola, honey instead of the granulated sugar and 1% lactose free chocolate milk instead of the whole milk. I also used whole wheat flour instead of all purpose. The greek yogurt was 0% instead of 2%. The challenge before making changes in a recipe is to find one that is solid in the first place. Your recipe is very solid, I just have some health challenges I have to work around. Thank you for the inspiration. Paula

    • 9.17.20
      Laura said:

      Thanks so much, Paula! Love that my recipe was flexible for you! 🙂

  6. 4.23.20
    Kelsey said:

    I loved the texture of these! Soft, light and fluffy …everything you want a muffin to be. I don’t normally take the time to write a review, but I enjoyed these so much, they will be my go to! 🙂
    I made a few changes….I add chopped pecans and only added the 2 TBSP of brown sugar and omitted the white sugar. I think they were plenty sweet enough for us! Also, my husband likes regular banana bread, but my daughter and I love chocolate banana bread, so I mixed in everything except the cocoa powder, and then put the batter in 6 of the muffin tins. Then, I added half of the recommended cocoa powder (1 TBSP) to the other half of the batter. It worked perfectly! 🙂

    • 5.15.20
      Yvonne said:

      I made this recipe into a loaf instead. I used two Dole bananas. Unfortunately they turned out very dense n soggy with white bits of flour. I tried baking for longer but couldn’t rescue it Not sure what went wrong. Is it not suitable to be made into loaf ?

  7. 3.25.20
    Kerry said:

    So good!! I only had almond coconut milk.

  8. 3.17.20
    Nicole B. said:

    I switched out half of the white sugar for more brown sugar, and very tasty! Nice chocolate flavor, but not too sweet.

  9. 2.29.20
    Myrna said:

    The muffins turned out beautiful & I love the texture & light tasting feel. My only question is mine didn’t have the same dark chocolate color as the picture here. Should I increase the cocoa powder?

  10. 1.16.20
    Pamela Chua said:

    Hi, i didn’t have any bananas, so i sub with 1 egg. Turns out delicious and not overly sweet yums!

  11. 1.4.20
    Pamela Chua said:

    Just made this! No bananas so I sub it with an egg. Used coconut palm sugar instead (if you like it sweeter, could increase becauseno sweetness from banana). Delicious and moist!

  12. 1.3.20
    Soph said:

    Hi! Your recipe looks lovely, I will be making them this morning. However, I can’t print the recipe! Your print page is covered in adverts and the buttons ( Pinterest, email, Facebook, etc) cover information and instructions.

  13. 9.6.19
    Rachel G said:

    I made these today and they were delicious. No flavor was overpowering! But I am curious about the calories per muffin. Please update us!

    • 10.24.19
      Laura said:

      Hi Rachel! I’ve stopped including nutrition information on my recipes, but there are lots of online nutrition calculators if you’re interested! So happy you enjoyed the muffins 🙂

  14. 8.26.19
    Ali said:

    Made these a couple of weeks ago—-delish!!! I didn’t use any chopped chocolate, just my preference; but I did add a few chopped walnuts which were very good. Will be making these again soon. Can you tell me if you have made this in the large/jumbo muffin pan? If you have, what temp and time do you recommend? Thanks for such a great recipe 🙂

    • 10.24.19
      Laura said:

      Hi Ali! Sorry I missed your question – I haven’t tried these in a jumbo muffin pan (don’t own one!), but I’m guessing they’ll take a little longer to bake, something like 22-25 minutes. I would keep a watchful eye, and check often once you get to about the 19 minute mark. The tops should have a slight spring to them, and a tester should come out clean without crumbs. Hope that helps!!

  15. 7.11.19
    Linda thibodeau said:

    Excellent!,, just made these! Light, fluffy! Cakie, will make again soon!

  16. 7.7.19
    Tara said:

    The best chocolate muffins I’ve ever made❤️

  17. 5.19.19
    Heaather said:

    Great recipe! One (maybe stupid) question…can they sit out or do they need to be kept in the fridge once made?

  18. 5.13.19
    Laura said:

    Do you happen to know the nutrition breakdown ? Calories, carbohydrates, fat etc. per muffin? Thanks!

  19. 5.13.19
    Emily said:

    I made these this morning. I had some vanilla yogurt to use up so I used that instead of Greek, subbed half the all-purpose flour with wheat flour, and cut the sugar in half (mostly because of the sugar already in the yogurt, they were still sweet enough for us). They were delicious, and the rise and texture were great. Will definitely be making these often.

  20. 4.6.19
    Casey Miller said:

    High Altitude change: add 1/4 cup all purpose flour. Bake for 2-4 mins less time.

  21. 3.24.19
    Jen said:

    I made this tonight! So good! My bananas weren’t too ripe but they came out fine. I ended up using 4 tablespoons of cocoa powder, 2 5.3 ounce vanilla yogurt cups and some mini chocolate chips. I omitted the vanilla extract since I had vanilla yogurt and cut the sugar a little. They are super moist and light. They are also spongy in a good way. So fluffy and not overly sweet. Thank you!

    • 4.14.19
      Laura said:

      Thanks, Jen!! So happy you liked them 🙂

  22. 3.6.19
    Divya furtado said:

    What do i replace egg with ? Please tell me i want to make this but without egg.

    • 3.14.19
      Laura said:

      Hi Divya! I’m actually in the middle of working on an egg-free/vegan version of these muffins, which should be on the blog soon. In the meantime, you might try mixing up a flax egg, or use an egg replacer (Bob’s Red Mill makes one). Hope that helps, and check back soon for the real egg-free version!

  23. 2.23.19
    Mary said:

    These muffins are amazing!!!! I added an extra tbsp of cocoa and didn’t do the chocolate chips. I also used white whole wheat flour – they were amazing! Especially right out of the oven, crispy top and moist interior. I will be making these for years to come. Thank you!

  24. 2.14.19
    Carrie said:

    Great! I subbed whole wheat pastry flour and added flax seed but otherwise followed the recipe to a T. Delicious.

  25. 2.8.19
    Carolyn Deline said:

    Love love Love these muffins. I am currently on Weight Watchers and love to eat muffins, however, most homemade muffins are at 5 points, so I don’t make them much. I made these, and skipped the chocolate chips, as well, I used Truvia instead of granulated sugar and they came out to 3 points each. Love the flavor…very moist and lots of banana flavor. Thanks for sharing. Will make them again

  26. 1.20.19
    Judy said:

    Has anyone tried this with gluten free flour?

  27. 12.1.18
    RB said:

    Amazing muffins! Subs made based on what I had on-hand: -replaced 2/3 cup of the AP flour with whole wheat and used 1/8 cup half & half and 1/8 cup almond milk to replace the whole milk. Also doubled the cocoa powder which was a great idea- these muffins were a perfect balance of mildly sweet and chocolatey while still being light and fluffy.

  28. 10.28.18
    Chrissy said:

    I made these today and they are amazing! They rose nice and high, and were extremely light and fluffy. I had to use half all purpose flour and half whole wheat flour since I ran out of all purpose flour, and you could not tell at all! I thought the sweetness was understated which was a good thing. I could taste the banana and the chocolate. I was really impressed with this recipe.

    • 10.30.18
      Laura said:

      Thanks so much, Chrissy!! 🙂

  29. 9.20.18
    Andrea Rockman said:

    Made these two days ago and they are fantastic! Incredibly moist and flavorful! I didn’t have plain Greek yogurt but did have vanilla flavored, so subbed with that and just reduced sugar to a little more than a 1/3 cup. Figured the sugar in the flavored yogurt would add enough. So yummy! Definitely a keeper.

    • 9.23.18
      Laura said:

      So happy to hear that, thank you Andrea!! 🙂

  30. 9.10.18
    Jeannie said:

    So awesome! Made without the choc chips and they were sweet enough without being overpowering. Hoping my 2.5 year old enjoys them (easy way to sneak in fruit as he is very picky).

    • 9.12.18
      Laura said:

      Thank you, Jennie!! Hope the little one also likes them 😉

  31. 9.6.18
    maureen evans said:

    I was surprised by how light these muffins were. Definitely use the chocolate morsels! I may try adding more cocoa next time to make them more chocolatey.

  32. 6.15.18
    Debbie said:

    Super easy to make..I’m not a huge baking person but these were easy. Very moist and wonderful not to sweet flavour..would definitely make them again. Curious about the calorie content though?

  33. 5.4.18
    Juliann said:

    I made this recipe with a few modifications and it turned out delicious! I was generous about the banana, probably used a cup and a third. I did 3 TBSP of cocoa, half a cup of chocolate chips, and a half cup of shredded coconut. I gave the recipe 4 stars because without the modifications I think they wouldn’t be sweet enough. With the modifications of extra cocoa and chips they were amazing!

    • 5.7.18
      Laura said:

      Thanks, Juliann! So happy to hear you loved the muffins! 🙂

  34. 9.17.17
    Eva from Greece said:

    Being Greek and living in Greece, greek yoghurt is readily available. Never tasted and smelled that nice though! Thanks for the recipe! My kids loved it!

  35. 2.10.17
    Gina T said:

    Thanks for the super yummy muffin recipe.
    I made a batch today and they were delicious! So moist and full of flavour, without being overly sweet or oily. My children and husband loved the muffins.

  36. 4.9.16
    Timsy said:

    Not to be a killjoy but what would be the calories for one muffin? Or overall nutritional information?
    And essentially I have made these so many times, I have lost count. Thank you so much for sharing this recipe.

  37. 3.28.16
    Lydia said:

    Hi, Laura- If your bananas don’t cooperate by getting old fast enough- roasting beforehand brings up the flavor.

    • 3.29.16
      Laura said:

      That’s a great tip – thanks, Lydia! 🙂

  38. 3.23.16

    These look divine! I love putting Greek yogurt in my banana muffins but I am excited by this cocoa powder addition – check mine out! Hungry by Nature | Banana and Oat Flour Muffins

  39. 3.23.16
    Katrina said:

    I definitely love one bowl recipes! And banana muffins. And chocolate!! So I am definitely trying these. They sound soooo good!

  40. 3.22.16
    Joan said:

    What an interesting combination, with the Greek yogurt and cocoa. I’m looking forward to trying this!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.