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!
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!!
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.
Chocolate Banana Muffins FAQs
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.
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!!
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
- Maple pumpkin gingerbread muffins
- Bakery style lemon blueberry muffins
- Cinnamon streusel apple muffins
- Easy chocolate pumpkin muffins (vegan)
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, LauraPrint