Breakfast/ Cupcakes & Muffins

Chocolate Banana Muffins

Chocolate Banana Muffins – Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!

A row of three chocolate banana muffins on marble background.

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!

Overhead shot of row of three chocolate banana muffins on marble background.

Chocolate banana muffins in a muffin pan with one on its side.

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. πŸ™‚

A chocolate banana muffin with wrapper peeled off.

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! ♥

Chocolate banana muffin with a bite taken out of it on its wrapper.

Chocolate Banana Muffins - Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips! #chocolate #banana #muffins #muffinrecipes #breakfastrecipes

More delicious muffin recipes to try!

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Overhead shot of row of three chocolate banana muffins on marble background.
5 from 1 vote
Chocolate Banana Muffins
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yields: 12 - 14 muffins
Calories: 251 kcal
Deliciously soft and moist chocolate muffins that are full of banana flavour, and studded with chocolate chips!
Print
Ingredients
  • 1 and 1/2 cups plain/all-purpose flour 190g
  • 1/2 cup cocoa powder 50g
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 2 large bananas mashed
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil 60ml
  • 1 cup Greek-style yogurt 240g
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.

  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.

  4. 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.

  5. 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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37 Comments

  • Reply
    Shannon
    17th February 2017 at 8:30 pm

    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!

    • Reply
      Marsha
      17th February 2017 at 9:47 pm

      Hi Shannon! You could use a lactose-free yogurt, or even silken tofu πŸ™‚

      • Reply
        Misha
        19th February 2017 at 8:39 pm

        Hi!
        Do you use the plain Greek yogurt?

        • Reply
          Marsha
          19th February 2017 at 8:44 pm

          Yes, I use plain πŸ™‚

      • Reply
        Lyana
        10th September 2017 at 1:02 pm

        Hi Marsha! These look delious and really want to try them. I have everything except the Greek yogurt. Can I use sour cream instead?

        • Reply
          Marsha
          10th September 2017 at 7:13 pm

          Hi Lyana! Yes, of course. I use sour cream if I cannot get hold of yogurt πŸ™‚

  • Reply
    Sherry Frewerd
    20th February 2017 at 1:34 am

    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!

    • Reply
      Marsha
      20th February 2017 at 9:25 am

      Thanks, Sherry! πŸ™‚

  • Reply
    Amanda
    20th February 2017 at 4:47 pm

    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!

    • Reply
      Marsha
      20th February 2017 at 5:39 pm

      It really is such a great combo! πŸ™‚

  • Reply
    Demeter | Beaming Baker
    20th February 2017 at 8:36 pm

    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

    • Reply
      Marsha
      20th February 2017 at 8:39 pm

      Thanks, Demeter! You, too! πŸ™‚ xo

  • Reply
    Erika
    21st February 2017 at 3:31 am

    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

    • Reply
      Marsha
      21st February 2017 at 9:31 am

      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! πŸ™‚

  • Reply
    Natalie | Natalie's Food & Health
    21st February 2017 at 9:10 am

    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 πŸ™‚

    • Reply
      Marsha
      21st February 2017 at 9:34 am

      Thanks, Natalie! They go perfectly with a nice cup of tea πŸ˜‰

  • Reply
    Emma @ Lights, Camera, BAKE!
    21st February 2017 at 11:01 pm

    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!

    • Reply
      Marsha
      22nd February 2017 at 12:01 pm

      Thanks, Emma!

  • Reply
    Ruby & Cake
    22nd February 2017 at 4:26 am

    These look so great for an afternoon snack!

    • Reply
      Marsha
      22nd February 2017 at 12:00 pm

      Thanks, Ruby!

  • Reply
    Veena
    6th March 2017 at 7:44 am

    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.

    • Reply
      Marsha
      6th March 2017 at 11:44 am

      Hi Veena, Indian yogurt should be fine! I hope you enjoy πŸ™‚

  • Reply
    Zoe
    26th May 2017 at 5:04 pm

    Hi. Is there an alternative for the yoghurt please?

    • Reply
      Marsha
      26th May 2017 at 5:27 pm

      You can use sour cream, or buttermilk instead πŸ™‚

  • Reply
    jennifer
    18th August 2017 at 5:08 am

    Could you double this recipe and bake it in a 9 X 13 pan for a crowd?

    • Reply
      Marsha
      18th August 2017 at 8:52 am

      Yes, you can double this recipe.

  • Reply
    Becki
    22nd July 2018 at 1:45 pm

    Can you substitute coconut oil in place of the vegetable oil?

    • Reply
      Marsha
      22nd July 2018 at 8:26 pm

      Yes! Melt the coconut oil before measuring πŸ™‚

  • Reply
    heather
    9th December 2018 at 5:49 pm

    what if you dont have greek yogurt? any alernative?

    • Reply
      Marsha
      9th December 2018 at 6:05 pm

      You can use normal plain yogurt, sour cream, milk, or buttermilk πŸ™‚

  • Reply
    heather
    9th December 2018 at 11:25 pm

    ok thank you very much looking forward to trying!

  • Reply
    heather
    10th December 2018 at 2:43 am

    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!

    • Reply
      Marsha
      10th December 2018 at 7:45 am

      I’m so glad to hear you all enjoyed them! πŸ™‚

  • Reply
    Charlotte
    22nd January 2019 at 9:03 pm

    Hi! Is there any way you can use canoil oil and whole wheat flour in this recipe to replace regular flour and vegetable oil?

    • Reply
      Marsha
      22nd January 2019 at 9:29 pm

      Yes, you can use both in this recipe using the same amount as requested πŸ™‚

  • Reply
    Alycia
    3rd February 2019 at 12:03 pm

    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

    • Reply
      Marsha
      3rd February 2019 at 6:33 pm

      I’m so glad you enjoyed them! Of course, just be sure to write the instructions in your own words πŸ™‚

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