Description

Ever stared down a bunch of sad, spotty bananas and thought, “What now?” These muffins are your sweet answer. Blending fudgy cocoa with creamy Greek yogurt, these one-bowl beauties deliver rich chocolate flavor with a wholesome twist—sneaking in protein, moisture, and zero stress. Born from a midnight craving and banana overload, they’ve become a kitchen staple that tastes like a treat but works for Tuesday mornings. Bake them once, and you’ll never compost a banana again!

Ingredients

Scale

1 cup Mashed Ripe Bananas (2 medium)
¾ cup Plain 2% Greek Yogurt
1 Large Egg
¼ cup Vegetable Oil (or coconut oil)
¼ cup Milk (any kind)
1 tsp Vanilla Extract
⅔ cup Granulated Sugar
1 tbsp Brown Sugar
2 tbsp Unsweetened Cocoa Powder
½ tsp Sea Salt
1¼ tsp Baking Soda
1⅔ cups All-Purpose Flour
Optional: ¼ cup Chocolate Chips or Walnuts

Instructions

Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Mix wet base: Mash bananas in a large bowl. Whisk in yogurt, egg, oil, milk, and vanilla until smooth.
Add dry ingredients: Stir in sugars, cocoa, salt, and baking soda. Fold in flour gently in two parts.
Add extras: Fold in chocolate chips or nuts if using. Don’t overmix!
Bake: Scoop batter into muffin cups. Bake 18–22 mins, or until a toothpick comes out with moist crumbs.
Cool 5 mins in the pan, then transfer to a rack.

Notes

Use ultra-ripe bananas for best flavor and sweetness.
For high domes, ensure your oven is fully preheated before baking.
Muffins freeze well—just pop in the microwave for 30 seconds!

Prep Time: 10 mins
Cook Time: 20 mins

Nutrition

Calories: 185 kcal per muffin
Fat: 7g
Carbohydrates: 26g
Protein: 5g