These Banana Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!

Three banana chocolate chip muffins on a wood serving platter.

At the start of a new year, I’m not one to make resolutions, as my good intentions usually end up going nowhere. Instead, I like to make goals, which I feel is more realistic for me.

And if I set my mind to something, it’s almost a guarantee that it will get done. Setting goals (and achieving them) are a big part of my life.

And my goal for you is to incorporate these Banana Chocolate Chip Muffins into your life. I’m not going to shove a healthy treat or salad into your face today, as I’m certainly not a health food blogger.

And while I do like to watch what I eat, and occasionally I will share a healthy recipe on here, I’m not all about that.

So unlike other skinny recipes or low-fat treats that you’ll stumble upon today, these easy Banana Chocolate Chip Muffins are sweet, delicious, and not the most calorie-friendly muffin out there. But, they’re not the worst, either, since they’re lightened with Greek yogurt. How about that for the first Monday in January?

Banana is the name of my game and I love devouring and baking with them. From breakfast dishes to sweet treats, banana-anything is a winner in my book.

Two banana and chocolate chip muffins stacked on each other. The top muffin has a bite missing.

And if you’ve been hanging around here long enough, you’ll remember that I almost always have a few ripe bananas lying around the kitchen, as the hubster (who eats a banana almost every day) doesn’t like when the brown spots start showing. So that’s when I step in and grab those bananas for baking.

These Banana and Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!

I love sneaking Greek yogurt into baked goods whenever I can, so when I had the idea to whip up these muffins, I knew I would add in some yogurt. Not only does it add a touch of protein, but it also makes these muffins extra soft and moist. And that’s a must for me!

The next time you have some ripe bananas lying around, why not whip up a batch of these Banana Chocolate Chip Muffins! Easy to make and full of flavor, you’ll love the decadent taste and soft texture.

Two banana chocolate chip muffins stacked on each other.

Ingredients for Banana Chocolate Chip Muffins

These muffins are perfect for a breakfast, dessert, or as a mid-morning snack. The combination of the sweet bananas and dark chocolate are a match made in heaven. It’s like eating banana bread, in muffin form, and drizzled with chocolate. Mmm mmm good!

Here’s what you’ll need to make the muffins: 

  • All-purpose flour
  • Baking powder and baking soda
  • Ground cinnamon
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla bean paste (or extract)
  • Greek yogurt (vanilla or plain) 
  • Mashed banana
  • Dark chocolate chips 

Can the Greek Yogurt Be Substituted? 

Yes, it can be substituted with sour cream, if desired. It cannot be omitted entirely since it’s a crucial part of the recipe. 

Overhead view of three banana and chocolate chip muffins on a wood serving platter.

How to Make Banana Chocolate Chip Muffins

The best part is that these muffins can be prepped and ready in no time!

Simply mix together your dry ingredients, followed by the wet ingredients, and then combine. Fold in the mashed bananas and dark chocolate chips, and spoon the batter into muffin tins.

Within 20 minutes, these Banana Chocolate Chip Muffins are ready to be devoured. They taste delicious when right out of the oven, as the chocolate gets all melty and gooey. But whenever you devour these babies, I guarantee you’ll love the delicious taste as much as me.

How Long Do Muffins Last? 

If kept on the counter in an airtight container, these banana and chocolate chip muffins will last up to five days. They’ll last up to three months if frozen. 

Can Mix-Ins Be Added to the Batter? 

Yes! You can add up to 1 cup of any mix-ins you’d like. I used 1 cup of chocolate chips, but dried fruit, chopped nuts, or another mix-in can also be used. 

Two banana and chocolate chip muffins stacked on each other. The top muffin has a bite missing.

Tips for the Best Banana Chocolate Chip Muffins 

  • You may use plain or vanilla flavored Greek yogurt for this recipe. For the moistest muffins, use full-fat yogurt. 
  • Depending on how much you love cinnamon, you can scale the amount up or down in this recipe. 
  • I’ve only made this recipe as written, but I imagine you could use a gluten-free all-purpose flour substitute if needed. 

Looking for more muffin recipes? I’ve got you covered!

These Banana Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!

Banana Chocolate Chip Muffins

Yield: 20 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Banana Chocolate Chip Muffins are jam-packed with sweet bananas and dark chocolate chips. The Greek yogurt keeps these muffins on the lighter side, while packing a punch of protein, which makes these muffins soft, moist, and flavorful!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 3 tablespoons vanilla or plain Greek yogurt
  • 1½ cups mashed banana, about 3 bananas
  • 1 cup dark chocolate chips

Equipment

Instructions
 

  • Preheat oven to 425°F. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat in the egg, vanilla, and yogurt. Add the flour mixture and beat until just combined. Gently fold in the mashed banana, followed by the chocolate chips.
  • Spoon batter into prepared tin, filling 3/4 full.
  • Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large bakery-style muffins.
  • Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.
Serving: 1g, Calories: 187kcal, Carbohydrates: 27g, Protein: 3g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 21mg, Sodium: 128mg, Potassium: 164mg, Fiber: 1g, Sugar: 13g, Vitamin A: 165IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.