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Chocolate Banana Muffins with Greek Yogurt

Chocolate Banana Muffins with Greek Yogurt
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These Chocolate Banana Muffins with Greek Yogurt are moist, tender, and rich with the deep flavors of chocolate and the natural sweetness of ripe bananas. Enhanced with creamy Greek yogurt for added protein and probiotics, these muffins make a delightful and healthy treat perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Wet Ingredients

  • 3 overripe bananas, mashed
  • 1 cup Greek yogurt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar

Optional Add-ins

  • 1/2 cup semi-sweet or dark chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • Spices such as 1/2 teaspoon cinnamon, nutmeg, or a pinch of chili powder (optional)

Instructions

  1. Prep Your Ingredients: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. Mash the ripe bananas with a fork until smooth. Gather all other ingredients for quick access.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour (or gluten-free blend), cocoa powder, baking soda, baking powder, and salt. Sifting ensures the cocoa is clump-free and helps to evenly distribute the leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, brown sugar, eggs, mashed bananas, and vanilla extract until smooth and well incorporated.
  4. Incorporate Wet and Dry: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tougher muffins.
  5. Add Chocolate Chips and Nuts: If using, fold chocolate chips, nuts, and optional spices evenly into the batter now.
  6. Bake to Perfection: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

  • Use overripe bananas with plenty of brown spots for maximum sweetness and moisture.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Bring eggs and yogurt to room temperature for better incorporation.
  • Measure flour correctly by spooning and leveling to avoid dense muffins.
  • Test doneness with a toothpick – it should come out clean or slightly moist.

Nutrition

Keywords: chocolate banana muffins, Greek yogurt muffins, healthy banana muffins, gluten-free muffins, chocolate banana snack

Find it online: https://sophiemelody.com/chocolate-banana-muffins-with-greek-yogurt/