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simple banana chocolate muffins on a cooling rack with the front one with a bite taken out.

Simple Banana Chocolate Muffins

These simple banana chocolate muffins are made with real ingredients. Perfect for breakfast, snacks, or a nourishing treat for busy moms and hungry kids.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas about 1¼ cups mashed
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup or raw honey
  • ¼ cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup dark chocolate chips or chopped dark chocolate optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease. I use a silicone cupcake tin.
  2. In a large bowl, mash the ripe bananas. Add eggs, Greek yogurt, maple syrup, melted butter, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gently stir dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in chocolate chips if using.
  6. Divide batter evenly into the muffin cups (about ¾ full).
  7. Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Make it dairy-free: Use coconut yogurt and coconut oil.
  • Add a protein boost: Mix in 2 tablespoons collagen peptides
  • Storage: Store in an airtight container for 3–4 days, or freeze for up to 3 months.