Banana-Dark Chocolate Chip Muffins (made with Greek yogurt)

I am so excited to share this recipe for Banana-Dark Chocolate Muffins. It’s a twist of my very popular banana bread recipe. What’s great about it besides the taste is that all of the ingredients can be combined in one bowl, and no mixer is needed. I use nonfat Greek yogurt which adds moisture and increases the protein. These muffins are amazing, and my kids went wild over them. I almost wasn’t able to take a picture of them before they ate them all. Enjoy these muffins for a wonderful breakfast treat, afternoon snack, lunch, or dinnertime dessert.

Banana-Dark Chocolate Chip Muffins

Cook Time:

20 minutes

Prep Times:

15 minutes

Yield:

16 muffins

Ingredients:

2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
Cooking spray

Preparation:

1. Preheat oven to 350°F.

2. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Fold in chocolate chips gently. Pour batter into muffins pan coated with cooking spray. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

27 thoughts on “Banana-Dark Chocolate Chip Muffins (made with Greek yogurt)”

  1. Alison, I love all of your recipes and your site. Thanks for helping us moms figure out how and what to cook for our families!

  2. Love love love this recipe! I saw your tweet about this post yesterday for a millisecond on twitter before it got buried in my stream. Finally found the time today to check out the recipe on your blog. Can’t wait to make this. Totally bookmarking it 🙂

  3. Reduced the sugar to 3/4 cup and this recipe (for me) made 24 muffins. Extremely moist and delicious! Great recipe!

  4. I have made these muffins many times, they are yummy. I now substitute the 1/4 cup of melted butter, for 1/4 cup of puree’d avacado. It totally works and is very delicious. When substituting butter with avacado the ratio is the same..Then I made some with very ripe pears as I had no banana’s, again the same amount of banana used in the original recipe is used with the pears. Just mush them as best as you can, it’s okay if you have lumps, just makes the muffins better..

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