Decadent Chocolate Greek Yogurt Banana Muffins
These Chocolate Greek Yogurt Muffins are moist, tender, and lightly chocolatey. Made with Greek yogurt, cocoa powder, and coconut oil, they’re soft, flavorful, and packed with melty chocolate chips—perfect for breakfast, snacking, or a quick chocolate treat.
Ingredients
- 1 cup bread flour OR all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tablespoon cornstarch
- ½ tsp salt
- 1 large egg
- 3 ripe large bananas smashed
- ½ cup plain Greek yogurt
- ½ cup brown sugar, packed either dark or light
- ¼ cup coconut oil, melted & cooled
- 1 tsp vanilla bean paste, can add vanilla extract
- ¾ cup jumbo chocolate chips or any variety
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- In another bowl, whisk eggs, Greek yogurt, brown sugar, melted coconut oil, and vanilla until smooth.
- Fold the wet ingredients into the dry just until combined.
- Gently fold in ¾ cup chocolate chips. The batter will be thick.
- Divide batter evenly into large muffin cups (about ¾ full).
- Top with chocolate chips.
- Bake 22 minutes, until a toothpick comes out with moist crumbs.
- Cool for 5 minutes, then transfer to a wire rack.
Equipment
- 2 mixing bowls
- 1 large muffin tin
Notes
Tip - Sprinkle with powdered sugar