Description
Delicious and moist Greek Yogurt Chocolate Banana Muffins that are naturally sweetened with ripe bananas and maple syrup, rich with cocoa flavor, and packed with protein from Greek yogurt. Perfect as a healthy snack or breakfast treat.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 large egg
- 2 tbsp canola or coconut oil
- 1/2 cup plain Greek yogurt
Dry Ingredients
- 1 cup unbleached all-purpose flour (white whole wheat flour would work too)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray to prevent sticking.
- Mash Bananas: In a medium bowl, thoroughly mash the ripe bananas until smooth but still slightly chunky for texture.
- Mix Wet Ingredients: Add maple syrup, pure vanilla extract, the egg, oil, and Greek yogurt to the mashed bananas. Stir until well combined.
- Combine Dry Ingredients: In a separate smaller bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Mix Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently stir just until combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold the semisweet chocolate chips into the batter evenly distributing them throughout.
- Fill Muffin Pan: Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy fresh for best taste.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- For a healthier variation, substitute white whole wheat flour for all-purpose flour.
- Use coconut oil for a subtle tropical flavor or canola oil for a neutral taste.
- Muffins freeze well; wrap individually and store in a freezer-safe bag for up to 2 months.
- If you prefer sweeter muffins, increase the maple syrup by 1-2 tablespoons.
- Ensure bananas are very ripe for optimum sweetness and moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American, Greek-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: Greek yogurt muffins, chocolate banana muffins, healthy banana muffins, protein muffins, gluten free option, breakfast muffins, vegan alternative
