Ingredients
Scale
- 2 large ripe bananas, mashed (approx. 1 cup)
- 1/2 cup plain Greek yogurt
- 2 tablespoons melted coconut oil or butter
- 1 large egg
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease 12 muffin cups.
- Mash bananas in a bowl. Whisk in yogurt, oil, egg, honey, and vanilla.
- Sift in flour, cocoa, baking soda, and salt. Stir gently until just combined.
- Fold in chocolate chips.
- Bake for 18–20 minutes.
- Let muffins sit in the tin for 5 minutes, then transfer to a cooling rack.
Notes
- Use ripe bananas for natural sweetness.
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg