Name: Chocolate Banana Muffins from the Pot
Yield: 12

Chocolate Banana Muffins are rich, moist, and loaded with chocolate! Made with better-for-you ingredients without skimping on flavor.

author’s note

The Breakfast Muffins That Totally Feel Like Dessert!

I’m obsessed with big bakery-style chocolate muffins, but if I’m being honest, those usually feel more like dessert than breakfast. So I set out to make a bakery-style chocolate muffin that still feels totally indulgent but uses ingredients I’m actually happy to call breakfast. And these absolutely hit the mark.

They’re made with Greek yogurt, ripe bananas, coconut oil, dark chocolate, and an egg, with less sugar than a typical bakery muffin. No fancy ingredients—just simple ingredients that work really well together.

Even with those swaps, these chocolate banana muffins are so good. They’re rich, super moist, deeply chocolatey, and packed with melty chocolate in every bite. A little gooey, totally satisfying, and reliable for when a chocolate craving hits first thing in the morning.

The wet ingredients mixed together in a large bowl.

Chocolate Banana Muffins Ingredients

Ingredient	Let’s Chat About It
Bananas	Use very ripe, dark-spotted bananas for the sweetest flavor and best texture.
Greek yogurt & egg	Bring both to room temp before mixing for the smoothest batter.
Coconut oil & vanilla	Let melted coconut oil cool slightly before adding so it blends evenly.
Flour, cornstarch, cocoa powder, baking soda & salt	Use Dutch-process cocoa like Hershey’s Special Dark for the right flavor and texture.
Mini chocolate chips & dark chocolate chips	Mix and match your favorite chocolate varieties for extra flavor.

Featured Comment

I fully expected these to taste healthy, but they only tasted satisfying! So lively and chocolatey and moist. You wouldn’t even know that they are healthy.
– Kylie

How To Make Chocolate Banana Muffins

Prep: Heat oven, grease muffin pan, and bring ingredients to room temp.
Mix Wet: Mash bananas and whisk wet ingredients until smooth.
Mix Dry: Whisk together dry ingredients and chocolate chips.
Combine: Stir wet and dry mixtures together until just combined.
Bake: Fill muffin cups, bake, cool briefly, and move to a wire rack.

Dry ingredients being mixed together, then combined with wet ingredients to make Chocolate Banana Muffin batter.

the cook’s Top Tips

My Top Tips For Success

Mash bananas well: Smooth bananas create the best texture. I like beating them with an electric mixer until they’re as smooth as applesauce.
Cool properly: move muffins to a wire rack so the bottoms don’t get soggy.
Check for doneness: A toothpick should come out clean or with a few moist crumbs, and the tops should spring back lightly when touched.

Quick Tip

I don’t recommend muffin liners; the batter sticks to them. Grease the cavities well. A good muffin tin makes a big difference. a reliable tins always release muffins nicely.