Chocolate Banana Muffins – Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Chocolate and banana fan? You are going to love these muffins!
Today, I bring you one of my favourite muffin recipes – Chocolate Banana Muffins.
These muffins are incredibly moist from the bananas and Greek-style yogurt used, and they have just the right amount of chocolate. The chocolate and banana pair perfectly in these muffins.
You have GOT to try one warm out of the oven!
Looking for more delicious muffins? Check out my Apple Cinnamon Muffins.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- cocoa powder
- caster/granulated sugar
- baking powder
- baking soda
- salt
- chocolate chips
- egg
- bananas (you’ll need 2 large ones)
- vanilla extract
- vegetable oil
- greek-style yogurt
How to make Chocolate Banana Muffins
To make these muffins, simply whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
Divide the batter evenly between a muffin pan lined with muffin cases, filling them almost to the top, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Grab a muffin while it’s still warm out the oven – SO GOOD.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Banana Muffins are:
- deliciously moist and fluffy, as well as dense
- loaded with chocolate and banana flavour
- super quick and easy to make
- a perfect, indulgent treat for breakfast!
How long will these muffins last? These muffins will stay fresh in an air-tight container at room temperature for up to 5 days.
Can I freeze these chocolate muffins? Yes, these muffins also freeze well for up to 2 months. Thaw overnight in the fridge.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
More delicious muffin recipes to try!
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Chocolate Banana Muffins
Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Ingredients
- 1 and 1/2 cups (190g) plain/all-purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips
- 1 large egg, room temperature
- 2 large bananas, mashed
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
- Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffinAmount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 171mgCarbohydrates: 33gFiber: 2gSugar: 21gProtein: 4g
Nutrition information isn’t always accurate.
43 comments
These look to die for!!! Is there anything you would suggest to use instead of the Greek yogurt? I’m sure that’s what makes them moist and delicious but my boyfriend is extremely lactose intolerant, so if there are any alternatives I would be all over these! Thanks for posting!
Hi Shannon! You could use a lactose-free yogurt, or even silken tofu 🙂
Hi!
Do you use the plain Greek yogurt?
Yes, I use plain 🙂
Hi Marsha! These look delious and really want to try them. I have everything except the Greek yogurt. Can I use sour cream instead?
Hi Lyana! Yes, of course. I use sour cream if I cannot get hold of yogurt 🙂
Given that my birthday was just 4 days ago and my son’s was last week, plus valentine’s day . . . you’d think I’d be over chocolate cake. But oh no. This just revs up the chocolate engine again. lolol. These look wonderful. I like that Greek yogurt is in the ingredients list. Makes me feel a little “healthy.” Thanks!
Thanks, Sherry! 🙂
Chocolate and banana is such a great combo. It’s like cookies and milk to me. You just can’t go wrong with it. I used to like a little banana flavoring in my mochas, so I’m sure to love these!
It really is such a great combo! 🙂
Marsha, these bananas look incredible! One of my favorite combos of all time is chocolate and banana… so you know I’m drooling like crazy over these! Love how perfectly moist and chocolatey these are. I’ll be dreaming about them all week! Wishing you an awesome week ahead! Pinned, of course! xo
Thanks, Demeter! You, too! 🙂 xo
Hello!!!
I tried this recipe today and when the muffins were in the oven look es amazing but when I took them out fluffff falled down… the only thing I did not use was chocolate chips. Do you have any idea?
Them taste great.. my father ate 3 and they still are warm
Kiss es
Thanks
Hi Erika, you could try the high temp trick. Bake the muffins at 425F/220C for the first 5 minutes, then reduce the temp to 350F/180C and bake for the remaining time until done. I didn’t do this because I found they had a nice rise anyway. Let me know how it goes! 🙂
Wow, Marsha, these muffins are seriously amazing. They look so moist and full of flavor. Made me drool! Wish I have one (or two) now with my cup of tea 🙂
Thanks, Natalie! They go perfectly with a nice cup of tea 😉
Chocolate and banana is such an amazing combo. I love using Greek Yoghurt in my muffin recipes also so I know these will be good!
Thanks, Emma!
These look so great for an afternoon snack!
Thanks, Ruby!
Hi Marsha, my kids exams will be getting over next week. So I would love to try this. Can I use the Indian yoghurt/curd instead of Greek yoghurt as I stay in India.
Hi Veena, Indian yogurt should be fine! I hope you enjoy 🙂
Hi. Is there an alternative for the yoghurt please?
You can use sour cream, or buttermilk instead 🙂
Could you double this recipe and bake it in a 9 X 13 pan for a crowd?
Yes, you can double this recipe.
Can you substitute coconut oil in place of the vegetable oil?
Yes! Melt the coconut oil before measuring 🙂
what if you dont have greek yogurt? any alernative?
You can use normal plain yogurt, sour cream, milk, or buttermilk 🙂
ok thank you very much looking forward to trying!
they are a HIT! very yummy. i did use milk instead of yogurt as well as coconut sugar and coconut oil! very good my almost 3 yr old cant stop eating them!
I’m so glad to hear you all enjoyed them! 🙂
Hi! Is there any way you can use canoil oil and whole wheat flour in this recipe to replace regular flour and vegetable oil?
Yes, you can use both in this recipe using the same amount as requested 🙂
These muffins are delicious! My 3 year old and I made them yesterday using our homemade Greek yogurt. We were wondering if we could share your recipe in our blog (giving you full credit of course)! Thanks for sharing…these are a make again treat for sure
I’m so glad you enjoyed them! Of course, just be sure to write the instructions in your own words 🙂
These are possibly the best chocolate muffins I’ve ever eaten! Perfect balance of flavours, lovely and moist and they rose really well so looked great too. I reduced the sugar slightly and subbed half the choc chips for chopped dates as I didn’t have enough. Thanks for a great recipe!
Can I stuff them with cream cheese?
Sure! If you would like a cream cheese filling recipe, check mine out here >> https://marshasbakingaddiction.com/cheesecake-stuffed-chocolate-banana-bread/
Marsha, can I substitute greek yogurt with natural yogurt?
Yes 🙂
I just made this and followed the recipe almost exactly. It was my first time using greek yogurt and was relieved it turned out great. I did mix milk and dark chocolate chunks in (because I love dark chocolates!). The muffins came out super delicious! With a nice crust outside and soft inside. I recommend this recipe! Definitely saving it in the recipe book! Thanks Marsha! Looking forward to more recipes 🙂