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!
How to make Chocolate Banana Muffins
Ingredients you’ll need:
- 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
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.
Scroll down for the FULL printable recipe. 🙂
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!
- Chocolate Chip Cherry Muffins
- My Favourite Chocolate Chip Muffins
- Nutella Stuffed Double Chocolate Muffins
- Banana Crumb Muffins
- Pumpkin Chocolate Muffins
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Chocolate Banana Muffins
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.
Recommended Products
-
Wilton 12-Cup Non-Stick Muffin Pan -
Pyrex Glass Mixing Bowl Set -
Stainless Steel Measuring Spoons and Cups
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Nutrition Information:
Yield: 14 muffins Serving Size: 1 muffinAmount Per Serving:Calories: 215 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 14mg Sodium: 171mg Carbohydrates: 33g Fiber: 2g Sugar: 21g Protein: 4g
37 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 🙂