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!
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 in the recipe card below.
Chocolate Greek Yogurt 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 Delicious Muffin Recipes You’ll Love:
- Maple Pumpkin Gingerbread Muffins
- Bakery-Style Lemon Blueberry Muffins
- Easy One-Bowl Banana Muffins
- Cinnamon Streusel Apple Muffins
- Easy Chocolate Pumpkin Muffins (vegan)
If you make these chocolate yogurt banana muffins, be sure to 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
One Bowl Chocolate Greek Yogurt Banana Muffins
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 Muffins 1x
- Category: Baking, Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
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!
Ingredients
- 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
- 1–1/4 tsp baking soda
- 1–2/3 cups (200g) all-purpose flour, spooned and leveled
- optional: 1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375℉. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
- 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.
- Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated.
- Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- 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.
- 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.
- 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!!
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
This was a great recipe and is now my go-to. I love baking so I saw endless possibilities when I read the recipe. I subbed pumpkin for bananas on one go around and it was fantastic. Thanks so much.
Thanks so much, Mick!!
Did not love these. I cut the sugar a bit after doubling the recipe. The batter alone just looked gross to me. I think maybe I just don’t like chocolate with banana
★★
Ok these are phenomenal! I’m not even a huge chocolate fan, but needed to use up some yogurt that I had and found this recipe. So so good! Fluffy, moist, flavorful ✔️ I made a couple of minor changes – I used soy milk and regular plain yogurt, I didn’t have Greek. Came out lovely!
★★★★★
Thank you so much, Sarah! So happy you enjoyed them 🙂
One of the best I ever had.Moist , not overly sweet .I used Truvia brown sugar instead of white to make it even healthier and added some chopped walnuts. DELICIOUS 😋
★★★★★
Thanks so much, Marta!!
Looks like you used and XL muffin tin in the photo. If I made mine that size, what do you recommend for the bake time?
Hi, Amy! These are actually regular sized, but the pan is vintage, so that’s why it may look different. If you want to make jumbo muffins I would guess they would take about 20-25 minutes. Enjoy!!
These were good. Thank you for sharing.
★★★★
Thank you, KB!
Baked these as a healthy-ish treat while on a brief low fiber diet. These muffins are delicious! I reduced the white sugar to 125 grams but could reduce by another 15 grams as I prefer baked goods that are less sweet. I added chocolate chips and will try a peanut butter drizzle next time also. The muffins are very light and moist. I will absolutely bake them again!
★★★★★
Thanks so much, M!!
Worked out really well. Nice rise on the muffins. I added some choc chips for an extra chocolate taste.
★★★★★
Thank you, Rebecca!!
One of the best banana muffin recipes I’ve made. Cakey and fluffy and delicious!
★★★★★
Oh, yay! Thank you so much, Michelle!!
So good! I’ve made them twice!
★★★★★
Yay! Thank you, Laura!!