One Bowl Dark 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 chocolate-y, bakery-style favorites!

(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

I’m writing this from a hotel in Portland, where the hubby and I are nursing hangovers from a few too many artisanal cocktails last night, sipping on pour-over coffee, and watching live updates on the attacks in Brussels. Feeling a bit heavy about it all, so I’ll keep this one short and sweet.

We’re here through the end of the week, wandering/eating our way through the city, and so far Portland’s reputation for rain and delicious food and coffee has yet to disappoint. We’ve had some great luck so far but any restaurant recommendations or things-not-to-miss would be appreciated!

(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

about these chocolate banana muffins

Before we left, there were some overly speckled bananas on the counter, begging to either be frozen for smoothies or baked into bread, and I chose the latter, whipping 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.

As with most things banana, be sure to wait until your bananas are just ever so past their prime, almost disgustingly black and spotted. The riper they are, the better your muffins will be. The banana flavor intensifies over time, though these didn’t last more than a couple of days in our house.

Tinged with a red hue from the natural cocoa, these muffins aren’t overtly chocolate-y, though it’s a nice complement to the banana. 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. Enjoy!

(One Bowl) Dark Chocolate Greek Yogurt Banana Muffins via

One Bowl Dark Chocolate Greek Yogurt Banana Muffins

  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12 Muffins 1x
  • Category: Baking, Dessert, Breakfast
  • Method: Baking
  • Cuisine: American



  • 2 medium bananas (about 1 cup), over-ripe
  • 6 oz (3/4 cup) plain 2% Greek yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup whole milk
  • 1 tsp pure vanilla extract
  • 2/3 cup granulated sugar
  • 1 Tbsp (packed) light brown sugar
  • 2 Tbsp natural unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 11/4 tsp baking soda
  • 12/3 cups all-purpose flour
  • optional: 1/4 cup semisweet or bittersweet chocolate, chopped


  1. Prehear the oven to 375 degrees. 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. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. 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.
  4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. A cookie scoop works best for this. Top with the chopped chocolate or chips, if using.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops 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.

Keywords: 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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March 22, 2016

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  • Reply
    April 23, 2020 at 12:47 am

    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! 🙂

    • Reply
      May 15, 2020 at 7:42 am

      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 ?

  • Reply
    March 25, 2020 at 1:33 pm

    So good!! I only had almond coconut milk.

  • Reply
    Nicole B.
    March 17, 2020 at 12:00 pm

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

  • Reply
    February 29, 2020 at 11:06 am

    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?

  • Reply
    Pamela Chua
    January 16, 2020 at 10:02 pm

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

  • Reply
    Pamela Chua
    January 4, 2020 at 9:32 pm

    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!

  • Reply
    January 3, 2020 at 5:36 am

    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.

  • Reply
    Rachel G
    September 6, 2019 at 11:15 am

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

    • Reply
      October 24, 2019 at 11:41 am

      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 🙂

  • Reply
    August 26, 2019 at 12:51 pm

    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 🙂

    • Reply
      October 24, 2019 at 11:40 am

      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!!

  • Reply
    Linda thibodeau
    July 11, 2019 at 6:36 am

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

    • Reply
      July 18, 2019 at 12:15 pm

      Thanks, Linda!!

  • Reply
    July 7, 2019 at 8:19 am

    The best chocolate muffins I’ve ever made❤️

  • Reply
    May 19, 2019 at 4:09 pm

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

  • Reply
    May 13, 2019 at 9:41 am

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

  • Reply
    May 13, 2019 at 6:51 am

    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.

  • Reply
    Casey Miller
    April 6, 2019 at 8:25 am

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

    • Reply
      April 14, 2019 at 8:45 am

      Thanks, Casey!!

  • Reply
    March 24, 2019 at 5:04 pm

    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!

    • Reply
      April 14, 2019 at 8:46 am

      Thanks, Jen!! So happy you liked them 🙂

  • Reply
    Divya furtado
    March 6, 2019 at 3:02 am

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

    • Reply
      March 14, 2019 at 11:18 am

      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!

  • Reply
    February 23, 2019 at 11:30 am

    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!

  • Reply
    February 14, 2019 at 8:44 pm

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

  • Reply
    Carolyn Deline
    February 8, 2019 at 12:24 pm

    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

  • Reply
    January 20, 2019 at 3:07 pm

    Has anyone tried this with gluten free flour?

  • Reply
    December 1, 2018 at 8:53 pm

    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.

  • Reply
    October 28, 2018 at 6:00 pm

    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.

    • Reply
      October 30, 2018 at 1:07 pm

      Thanks so much, Chrissy!! 🙂

  • Reply
    Andrea Rockman
    September 20, 2018 at 6:08 pm

    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.

    • Reply
      September 23, 2018 at 5:29 pm

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

  • Reply
    September 10, 2018 at 2:49 pm

    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).

    • Reply
      September 12, 2018 at 7:06 am

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

  • Reply
    maureen evans
    September 6, 2018 at 3:04 pm

    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.

    • Reply
      September 10, 2018 at 4:36 am

      Thanks, Maureen!!

  • Reply
    June 15, 2018 at 1:43 pm

    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?

  • Reply
    May 4, 2018 at 7:48 pm

    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!

    • Reply
      May 7, 2018 at 8:47 am

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

  • Reply
    Eva from Greece
    September 17, 2017 at 3:59 am

    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!

  • Reply
    Gina T
    February 10, 2017 at 3:34 am

    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.

  • Reply
    Put an End to Sad Snacks!
    November 9, 2016 at 2:32 am

    […] muffins are made with whole wheat flour, apple, carrot, and zucchini. For a treat, I’ve made dark chocolate Greek yogurt banana muffins. Shhh. They’re actually kinda […]

  • Reply
    April 9, 2016 at 5:28 pm

    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.

  • Reply
    March 28, 2016 at 4:09 pm

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

    • Reply
      March 29, 2016 at 2:38 pm

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

  • Reply
    Ellie | Hungry by Nature
    March 23, 2016 at 8:55 am

    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

  • Reply
    March 23, 2016 at 5:13 am

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

  • Reply
    March 22, 2016 at 9:59 pm

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