A lightened up, healthy recipe for Greek Yogurt Chocolate Banana Muffins made with mashed bananas, Greek yogurt, and maple syrup.
We've been on a muffin kick lately at our house. The problem has been that the kids eat all of them before I get a chance to take photographs! I got smart with these Chocolate Banana Muffins and made them during school, knowing I wouldn't have a swarm of hands poking at them straight from the oven.
These healthy chocolate muffins are pretty much dessert in my kids eyes. They are BIG fans of chocolate and these chocolate banana muffins are full of healthy ingredients, which makes me happy!
These Chocolate Banana Muffins truly are irresistible! And guess what - they're lightened up! These chocolate muffins are made with very little oil, protein-filled Greek yogurt, and maple syrup. If you're looking for other banana recipes, check out my Zucchini Banana Muffins and Chocolate Chip Banana Muffins.
Ripe Bananas - the riper the better! The bananas that I used this time for these muffins were fine, but I would have preferred them to be riper.
Greek Yogurt - I always use whole milk plain Greek yogurt when making these.
Maple Syrup - the main sweetener in these muffins, along with the bananas.
Egg - the main binder of the muffins.
Vanilla - adds a hint of vanilla flavor.
Unsweetened Cocoa Powder - this adds a deep chocolate flavor to the muffins without sweetness.
Flour - I have used unbleached all-purpose flour and white whole wheat flour in this recipe, both with great results.
Baking Soda and Salt - the leavened and flavor enhancer of the muffins.
Canola Oil - just a couple of tablespoons is all it takes in these Greek yogurt muffins.
Chocolate Chips - for even more chocolate flavor! I use either semi-sweet or dark chocolate chips when making these double chocolate banana muffins.
Add Nuts - if you like nuts in your muffins, you could add chopped walnuts or pecans.
Please refer to recipe card for completely list of ingredients.
Different Oil - feel free to use any neutral oil like avocado oil, grape seed oil, coconut oil, or melted butter.
Different Sweetener - you could use honey in this recipe instead of maple syrup.
Flavored Greek yogurt - I always use plain Greek yogurt but vanilla would also work.
Chocolate Chips - I use semisweet or dark chocolate, but you could use white chocolate, milk chocolate, mini chocolate chips, or even peanut butter chips.
Mini Muffins - make these into mini muffins by simply adjusting the baking time to 10-13 minutes. Also check out my Almond Poppy Seed Mini Muffins!
Photo 1. In a large bowl, mash the bananas.
Photo 2. Add the maple syrup, oil, egg, and vanilla.
Photo 3. Whisk well to combine.
Photo 4. Add the Greek yogurt and whisk well to combine.
Photo 5. Add the baking soda, salt, flour, and cocoa powder.
Photo 6. Stir until combined.
Photo 7. Fold in the chocolate chips.
Photo 8. Divide the batter between 12 greased muffin tins and bake for 18-20 minutes at 350 degrees F. You can also line your muffin pan with muffin liners. You can use a toothpick to test for doneness. Enjoy!
Use Ripe Bananas - the riper the better when it comes to the bananas, as they will add more sweetness if they are riper.
Storage - store these muffins in an airtight container for up to 5-6 days.
These muffins are pretty healthy with no refined sugar and very little oil.
I haven't tried this but you could swap the Greek yogurt for dairy free yogurt and use a flax egg.
Yes! Simply place them in a freezer friendly bag and freeze for up to 3 months.
I think using oil in muffins really helps make them fluffy as well as a good dry ingredient to wet ingredient ratio! It is also important not to overbake your muffins!
These Greek Yogurt Chocolate Banana Muffins are great for a quick on-the-go breakfast or snack, and are also decadent enough to be dessert! I loved watching the boys eat these as an afternoon snack, getting that ring of chocolate around their lips from fearlessly digging in!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Made them immediately and will be making them again and again. What is better than chocolate and banana? And these are so light and fluffy. Heavenly — and rapidly disappearing. Love the maple syrup over sugar and the perfect balance with the cocoa without cloying sweetness. Question: what topping did you use in the picture?
So happy to hear this! In the photo I just drizzled it drippy peanut butter 🙂
Can I make these without any maple syrup? I want sugar free muffins.
I haven't tried this before, so I can't say for sure. However, if you use very ripe bananas, that will lend to more sweetness and I have a feeling they would still be delicious!
These are exceptional! I made this afternoon and my husband has already eaten three. I am pretty sure there won’t be any left to freeze. I will definitely make again, and try the peanut butter topping next time. These were super easy to make and have so much flavor. Thanks for sharing the recipe!
So glad you and your husband enjoyed them!
These are our go to chocolate muffins! We make them 1-2 times a month. They are so delicious, light and fluffy, and they’re healthy. Perfect for breakfast, as a morning snack at school or after dinner treat!
Could you replace the flour with almond flour? If so, would you use the same amount of flour?