Delicious “bakery style” chocolate banana muffins made a bit healthier — lots of mashed up banana, Greek yogurt, and far less sugar than a typical bakery style muffin.
Let’s talk a little about these muffins. First off, the ripest bananas are the BEST. I’ve already said it, but I’ll say it again — when they are their ripest they are also at their sweetest. I’ve found when the skins are completely black they make for the very best banana baked good.
Next, the chocolate. I call for two types of chocolate chips — miniature and regular sized. I love the different texture of both in these muffins AND you’ll have ripples and pools of melted chocolate throughout the entire muffin which is just straight up amazing. I typically just use dark chocolate since it’s healthier and we love it, but these are also delicious with two types of chocolate (milk and dark, semi-sweet and milk, semi-sweet and dark). Yum.
And the Greek yogurt. I’ve tried 3-4 different types of Greek yogurt in these. Plain or vanilla is best with vanilla being my absolute top preference on flavor. The type of yogurt you use matters — the creamier and thicker the yogurt, the better these are.
And finally, flour. I remove 1 tablespoon of the flour and replace it with cornstarch to make a lighter cake-like flour. Then tossing the chocolate chips in the flour helps to keep the chocolate chips throughout the muffin instead of sinking all to the bottom. And finally, when you mix the flour with the other ingredients, make sure to mix as little as possible which keeps these muffins light and airy instead of becoming dense. The more you stir, the denser these will become.
GREEK YOGURT CHOCOLATE BANANA MUFFINS
Instructions
The dark chocolate chips is purely for a healthier option. If you don't like dark chocolate feel free to use milk chocolate or semi-sweet -- whichever you like best!
Let’s talk a little about these muffins. First off, the ripest bananas are the BEST. I’ve already said it, but I’ll say it again — when they are their ripest they are also at their sweetest. I’ve found when the skins are completely black they make for the very best banana baked good.
Next, the chocolate. I call for two types of chocolate chips — miniature and regular sized. I love the different texture of both in these muffins AND you’ll have ripples and pools of melted chocolate throughout the entire muffin which is just straight up amazing. I typically just use dark chocolate since it’s healthier and we love it, but these are also delicious with two types of chocolate (milk and dark, semi-sweet and milk, semi-sweet and dark). Yum.
And the Greek yogurt. I’ve tried 3-4 different types of Greek yogurt in these. Plain or vanilla is best with vanilla being my absolute top preference on flavor. The type of yogurt you use matters — the creamier and thicker the yogurt, the better these are.
And finally, flour. I remove 1 tablespoon of the flour and replace it with cornstarch to make a lighter cake-like flour. Then tossing the chocolate chips in the flour helps to keep the chocolate chips throughout the muffin instead of sinking all to the bottom. And finally, when you mix the flour with the other ingredients, make sure to mix as little as possible which keeps these muffins light and airy instead of becoming dense. The more you stir, the denser these will become.
GREEK YOGURT CHOCOLATE BANANA MUFFINS
Ingridients
- 1 cup white whole wheat flour, or plain white flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup miniature dark chocolate chips
- 1/2 cup dark chocolate chips
- 4 tablespoons cocoa powder
- 1 large egg
- 1/2 cup vanilla or plain Greek yogurt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, lightly packed
- 1 cup bananas, extremely ripe (2-3 bananas)
Instructions
- Preheat the oven to 350 degrees F.
- Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
- Remove 1 tablespoon of the 1 cup of flour.
- In a small bowl, toss together the flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
- Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
- In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
- Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
- Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
- Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
- Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
- Store in an airtight container in the fridge up to 3 days.
- When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!
Notes
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