Add As A Trusted Google SourceThese chocolate banana muffins are double chocolate muffins made with mashed banana, Greek yogurt and chocolate chips. This is the banana muffin recipe I recommend to everyone!
The Chocolate Banana Muffins I Make Every Week
These chocolate banana muffins are my very favorite muffin recipe on my website, and that is saying a lot because my family loves muffins! I make a batch of these every week to pop in our freezer for grab and go breakfasts, snacks and lunches. I like to bake them in a mini muffin pan since the mini muffins fit perfectly in school lunchboxes.
What makes these chocolate banana muffins the best is Greek yogurt in the batter. The yogurt makes these especially soft, fluffy and moist, and adds a bit of protein too. Instead of granulated sugar, I sweeten these muffins with honey and mashed ripe banana. They are so good!
I think you’ll also love my Banana Chocolate Chip Muffins and Healthy Banana Muffins.
Ingredient Notes
- Flour: This recipe calls for both whole wheat flour and all-purpose flour. You can substitute all-purpose flour for the whole wheat flour if desired.
- Cocoa Powder: Unsweetened cocoa powder brings chocolatey flavor to every bite.
- Baking Powder, Baking Soda & Eggs: These help the muffins to puff up as they bake.
- Butter: Melted butter adds richness, moisture and flavor.
- Honey: Adds sweetness.
- Mashed Banana: Be sure to use ripe (brown-spotted) bananas. They will bring the most sweetness to your muffins!
- Yogurt: If you don’t have any plain Greek yogurt on hand, you can substitute regular plain yogurt, vanilla yogurt, sour cream or applesauce.
- Salt & Vanilla: Salt brings out all of the flavors, while vanilla adds warm sweetness.
- Chocolate Chips: I usually use dark (bittersweet) chocolate chips in these. You could also use semi-sweet or milk chocolate, or mini chocolate chips.
Find the full recipe with measurements below.
How to Make Chocolate Banana Muffins
Mix dry ingredients: Whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk together the melted butter, honey, mashed banana, Greek yogurt, eggs and vanilla.
Combine and bake. Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined. Gently mix in the chocolate chips. Don’t overmix; the batter will be thick. Scoop the batter into a greased muffin pan, then bake at 375° F for 15 to 18 minutes, until a tester inserted into the center of a muffin comes out clean (except for possibly melted chocolate chips).
Let the muffins cool in the pan for about 10 minutes and then remove them to a wire rack. Be sure to enjoy one warm, the melty chocolate chips are irresistible!
Tips for Perfect Fluffy Chocolate Banana Muffins
- Measure the flour correctly. Either use a kitchen scale and the weight measurements provided in the recipe below, or use the spoon and level method: Fluff the flour in your container, lightly spoon it into your measuring cup, then level it off with a knife.
- Don’t overmix when combining the wet and dry ingredients. Stop mixing as soon as the flour is incorporated. This keeps the muffins light and fluffy.
- Be careful not to overbake the muffins. This is especially true if you’re making mini muffins (baking time included in the recipe card below), since they can dry out more easily.
- You can use frozen bananas in this muffin recipe. Freezing bananas for later is a great option if you have ripe bananas on your counter but you aren’t yet ready to bake with them. Peel, then freeze the whole bananas for up to 3 months in an airtight container. When you’re ready to bake with them, thaw the frozen bananas at room temperature (this will take a few hours), drain off any excess liquid, then mash and use in your muffin batter.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chocolate Banana Muffins
Ingredients
- ¾ cup (90g) whole wheat flour, can sub all-purpose flour
- ¾ cup (90g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- â…“ cup (75g) unsalted butter, melted
- â…“ cup (112g) honey
- 1 ¼ cups (280g) mashed very ripe banana, 3 medium bananas
- ½ cup (115g) plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup (100g) chocolate chips
Instructions
- Preheat oven to 375° F. Spray a nonstick muffin pan with cooking spray. (If you'd like to make mini muffins, see note below for baking time.)
- In a medium mixing bowl whisk together the whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.¾ cup (90g) whole wheat flour, ¾ cup (90g) all-purpose flour, ½ cup (40g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl whisk together the melted butter, honey, mashed banana, Greek yogurt, eggs and vanilla.⅓ cup (75g) unsalted butter, ⅓ cup (112g) honey, 1 ¼ cups (280g) mashed very ripe banana, ½ cup (115g) plain Greek yogurt, 2 large eggs, 1 teaspoon vanilla
- Pour the dry ingredients into the wet and mix with a rubber spatula until almost combined. Gently mix in the chocolate chips until everything is just combined. Do not over-mix. The batter will be thick.½ cup (100g) chocolate chips
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin cups. Bake for 15 to 18 minutes, until a tester inserted into the center of a muffin comes out clean (except for maybe melted chocolate chips). Let muffins cool in the pan for 10 minutes and then remove to a wire rack to finish cooling.
Notes
- Greek Yogurt: If you do not have plain Greek yogurt, you can substitute regular plain yogurt, vanilla yogurt, sour cream or applesauce.
- Storage: Once completely cool, muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
- Mini Muffins: Recipe can be used to make mini muffins and will make about 48 mini muffins. Bake mini muffins for 10-12 minutes.
I originally shared this recipe in April 2020. Post updated August 2026.
WOw I love this healthy and delicious recipe! I’ve gotta try this because this combo (banana and chocolate) is the best! Have a great weekend 😉
Thanks, Olivia! I hope you have a wonderful weekend too!
Ooooo! Need to go pick up the ingredients ASAP!
Sounds like a plan!
These look so yummy! And I love that they can be made without a mixer (since I still haven’t gotten a new one.) Do you think I could substitute applesauce for the greek yogurt? I hope you have a nice weekend!
I think applesauce would work. Happy weekend to you too!
I could use a little baking therapy! These muffins look amazing! I love that you “healthified” them! Pinned
I just can’t help but healthify most things these days! (Real or not, I love that word!) Thanks for the pin!
Muffins are the best for those “what to bake?” days! I love these!
Thanks, Dorothy!
Weekend baking is totally necessary for me! I would kind of go nuts without it! These muffins look beautiful! The more chocolate the better!
Thank you, Annie! Another weekend is nearing… 🙂
Chocolate meets banana in a muffin. Sounds perfect.
Yes! Some of my favorite things combined into one!
Can I use all purpose flour instead of three wheat flour ?
Yes, you can. Enjoy!
These are nice and chocolatey that you don’t even taste the banana. Moist inside with melted chocolate bits throughout the muffin.Â
I was just wondering if these are good for kids. It has a lot of cocoa powder so not sure about the caffeine.
You can research how much caffeine is in cocoa powder and thus how much would be in each muffin serving. My thought is that it wouldn’t be enough to be concerned about, but you can decide what you are comfortable with. I bake these for my kids (lately I’ve been baking them as mini muffins) and they love them!
Absolutely amazing! These come out moist and rich with chocolate. Definitely adding to our favorite muffins list. Thank you Kristine
I’m so glad to hear that you loved these! I’ve been planning to make a batch of them all week – hopefully this weekend! 🙂
YUM!  Thank you for this rich moist chocolatey deliciousness!  Wouldn’t change anything in the recipe. Â
I’m thrilled that you loved these muffins, Gail!
Pretty easy to make. Cooked nicely and look great. Husbands tested one and said just the right level of sweetness. Thank you for the recipe. Looking forward to making these again for the grandkids who love muffins.Â
Thank you for trying the recipe! I hope your grandkids love them too! These are my kids’ favorite muffins. 🙂