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50 reviews
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 detailed instructions in the recipe card below.
Chocolate Greek Yogurt Banana Muffins FAQs
How to store homemade banana muffins:
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.
Can I freeze chocolate banana muffins?
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!!
What should bananas look like for banana muffins?
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
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 50 reviews
- Author: Laura Bolton
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 Muffins
- 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!!
posted by Laura on March 22, 2016 (last updated May 28, 2024)
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133 comments on “One Bowl Chocolate Greek Yogurt Banana Muffins”
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Niki L — Reply
Fantastic recipe, thank you! We made large (6 muffins) and it was so yummy! Then within the week, made another batch but converted it into a loaf (modified cook time to 60 min) and it was great!! This will definitely be a staple in our home!
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Laura — Reply
Thank you so much, Niki! I’m so happy to hear it 🥰 And thank you for the tip about making it into a banana bread loaf!
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Alima — Reply
These were delicious! And so easy to make! I added chocolate chips!
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Laura — Reply
Thank you so much, Alima!!
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Laurie — Reply
Very good! They rose beautifully.
I’d like a bit of crunch so will add a few bits of nuts next time.
This is a keeper!See AlsoBanana Bread Muffins-
Laura — Reply
Thank you, Laurie!
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Dany — Reply
These muffins were a total disaster for me. The recipe is missing baking powder so they came out flat. The muffin mix was very liquid, I used the « 2x » quantities. I am very disappointed 🙁
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Laura — Reply
Hi, Dany, I’m sorry to hear the muffins didn’t turn out for you! I’m wondering if maybe a measurement was a bit off on the doubling? The muffin batter definitely shouldn’t be liquid – it’s sort of a typical, medium-thick batter consistency. So that may have been why they didn’t rise properly. Sometimes rise can also be due to oven temperature, if it’s running cooler (a little oven thermometer is great for checking this), they may not get the initial boost they need to create nice muffin tops.
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Michele — Reply
These muffins are excellent! I used applesauce in place of the oil and they came out great!
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Laura — Reply
Thank you so much, Michele! And good to know applesauce was a good substitute!
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Melinda — Reply
The muffins were moist and tasty for a couple of days and easy to make. I added in choc chips which I think really made them.
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Laura — Reply
Thank you, Melinda!
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Michelle Cortez — Reply
These muffins were delicious! I used gluten-free flour, monk fruit sweetener instead of the sugar and some coconut palm, sugar in place of the brown sugar. Next time I’m gonna try applesauce instead of the vegetable oil. I added some walnuts and dark chocolate chips and they are perfect! Thank you so much For this delicious healthier version of some good chocolate chip muffins!
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Laura — Reply
Thank you so much, Michelle! Love how you made them your own 🥰
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Jill Mesaros — Reply
Can you use gluten free flour?
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Laura — Reply
Hi, Jill! Sure 🙂 I like to measure in grams when converting, since the volume can be a bit different between different brands of GF flour and traditional all-purpose. My favorite GF option is the Bob’s Red Mill 1-to-1 baking flour mix (the blue package), which generally has good results. Happy baking!!
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Karlee — Reply
Can you freeze the pre made dough? To bake muffins at a later date?
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Laura — Reply
Hi, Karlee! The muffin batter cannot be frozen, but you can definitely freeze the muffins after they’re baked 🙂
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Lucia — Reply
Awesome muffin recipe. They are light, moist and delicious.
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Laura — Reply
Thank you, Lucia!!
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Lily — Reply
Hey Laura! Do you know the calories on these muffins? Thanks ❤️
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Laura — Reply
Hi Lily! We no longer include nutrition information for our recipes (the same ingredients can vary even between different brands, and we often also include many substitution options). However, there are lots of online calculators you can plug your exact ingredients into. Hope you enjoy the muffins!
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GG — Reply
I made these with 2/3 Monk fruit substitute for sugar and 1/3 granulated sugar and they turned out great! The bananas I used were extra ripe so I think that sweetened it as well. I’m thinking I may have been able to have done them without the 1/3 granulated sugar. Next time I’ll try that!
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Laura — Reply
Hi, GC! So glad you enjoyed them and the subs worked out well 😊
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Sandy Goodyear — Reply
Have you ever made these where you swapped out the white sugar for honey… I am trying to stay away from processed sugar
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Laura — Reply
Hi, Sandy! This recipe was not developed with a liquid sweetener like honey or maple syrup in mind, so I’m not sure how well that substitute would go. Granulated sugar does more than just sweeten – it helps with moisture, leavening, caramelization, flavor, and the texture of the crumb. So it’s not usually a 1:1 replacement, you’d likely need to adjust the ratios of some of the other ingredients as well. If you’d like to play around with it, I would love to hear how it turns out for you, though!!
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Donna Hutcheson — Reply
I swapped 2/3 cup of the flour to whole wheat flour and they still came out great and light and fluffy. I also used peanut butter chips. The kids loved that. Thanks for the recipe.
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Laura — Reply
Thank you so much, Donna!! Love the idea of the PB chips 🥰
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