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Banana Chocolate Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 medium bananas mashed
  • ½ cup brown sugar
  • 2 tablespoons coconut oil melted
  • ½ cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chopped (or substitute dark chocolate chips)
  • 12 pecan halves optional


  • Preheat the oven to 375 degrees F. Line a large muffin tin with paper muffin liners and set aside.
  • Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg to a large mixing bowl and whisk to combine.
  • Peel the bananas and add them to a separate large bowl. Use a fork to mash them into a chunky paste. Then add the brown sugar, coconut oil, Greek yogurt, eggs, and vanilla to the bananas and whisk to combine.
  • Add ½ of the banana mixture to the dry ingredients and mix to combine. Add the chocolate, followed by the rest of the banana mixture and mix until the batter just comes together.
  • Use a ¼ cup measure to fill each well of the muffin tin with the batter. Make sure to only fill the batter to ¾ of the well, to allow the muffins to rise as they bake. Top each muffin with a pecan half (if desired) and bake for 22-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  • Serve warm from the oven and enjoy!
Keyword banana chocolate muffins, banana muffins, breakfast recipe, muffin recipe
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