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!!
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What do i replace egg with ? Please tell me i want to make this but without egg.
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!
Hi Divya, just wanted to give you an update that a similar egg-free version of these muffins is live now: https://www.forkknifeswoon.com/naturally-sweetened-chocolate-chip-banana-muffins/
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!
★★★★★
Great! I subbed whole wheat pastry flour and added flax seed but otherwise followed the recipe to a T. Delicious.
★★★★★
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
Has anyone tried this with gluten free flour?
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.
★★★★★
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.
★★★★★
Thanks so much, Chrissy!! 🙂
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.
★★★★★
So happy to hear that, thank you Andrea!! 🙂
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).
★★★★★
Thank you, Jennie!! Hope the little one also likes them 😉
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.
Thanks, Maureen!!
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?
★★★★★
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!
★★★★
Thanks, Juliann! So happy to hear you loved the muffins! 🙂
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!
★★★★★
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.
★★★★★
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Hiya,
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.
Hi, Laura- If your bananas don’t cooperate by getting old fast enough- roasting beforehand brings up the flavor.
That’s a great tip – thanks, Lydia! 🙂
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
I definitely love one bowl recipes! And banana muffins. And chocolate!! So I am definitely trying these. They sound soooo good!
What an interesting combination, with the Greek yogurt and cocoa. I’m looking forward to trying this!
★★★★★