These healthy chocolate muffins are the perfect breakfast for when you have a sweet tooth! Made with lighter ingredients like greek yogurt, mashed banana, and coconut oil.
Greek yogurt muffins are one of my favorite treats to make.
Not only does the yogurt add that perfect soft texture, but it also adds protein which is a win win.
It’s perfect in so many recipes, including these greek yogurt blueberry muffins.
Muffins are a big favorite in my house, both with the kids and the adults.
They are such a great grab and go snack or dessert when you need something fast.
These healthy chocolate muffins are made with a whole cup of plain 0% greek yogurt, taste like a brownie, and are so delicious!
How do you make chocolate muffins from scratch?
Step 1: Whisk together wet ingredients
plain greek yogurt – I used 0%, but any variety of unsweetened plain greek yogurt will work fine.
coconut oil – a healthy fat! measure while solid, then melt in the microwave.
mashed banana – we use this in place of more oil to get that perfect moist factor.
eggs – you will need two eggs for this recipe.
sugar – I used regular organic white sugar, but you can also use coconut sugar, cane sugar, or brown sugar. Any granulated sweetener will work.
Whisk together all the wet ingredients in a bowl.
You can use a mixer if you want, but I usually don’t when making muffins.
Step 2: whisk dry ingredients
cocoa powder – also known as cacao. You want the regular unsweetened variety.
flour – I have used both all purpose and whole wheat pastry flour for this recipe and both work perfectly!
salt, baking soda, and baking powder
Step 3: Add the dry to the wet
Avoid over mixing the muffin batter
When making muffins, it is important that you do no over mix them.
We want that perfect spongy soft texture, and over mixing can lead to thicker denser muffins.
I prefer using a rubber spatula to mix my dry ingredients into the wet, until just combined.
Fold in the chocolate chips and you are ready to scoop the batter into the muffin tins.
Tips for muffins that do not stick to the liners
Parchment paper muffin liners are my favorite, as nothing will stick to them.
If you use regular liners or no liners, use cooking spray to avoid muffins that stick.
Distribute the batter evenly into 12 muffin cups.
Bake at 400 degrees for 15-17 minutes, until a toothpick inserted comes out clean.
Let’s be honest, who doesn’t want to eat chocolate for breakfast?
These greek yogurt chocolate banana muffins are my perfect breakfast: taste like a dessert while filled with protein and healthy fats.
What kind of chocolate chips to use
You can use any kind of chocolate chips you want.
Dark chocolate or semi sweet would both be delicious here!
How can I make my muffins lighter and fluffy?
These healthy chocolate muffins are so light and fluffy!
Key here are 2 things – the greek yogurt, and making sure not to over mix the batter before baking.
These are key to getting that texture that everyone loves!
I love love love using greek yogurt in muffins because 1) you don’t taste it at all 2) it makes the muffins so moist and 3) it adds healthy protein.
A great swap for oil if you are baking muffins or breads!
More healthy muffins
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- 1 cup plain 0% greek yogurt
- 1/4 cup coconut oil, melted (measured solid)
- 1 medium banana, mashed
- 2 eggs
- 1 cup all purpose flour OR whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup dark chocolate chips
- Preheat oven to 400 degrees
- Measure coconut oil while solid, then transfer to a bowl and microwave until melted
- In a large bowl, whisk together the greek yogurt, mashed banana, eggs, sugar, vanilla extract, and melted coconut oil until well combined
- In a separate bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder
- Add the dry ingredients to the wet, and use a rubber spatula to mix until JUST combined (do not over mix as it will cause denser muffins)
- Fold in chocolate chips
- Place 12 muffins liners into a muffin tin. I like using parchment paper liners that do not stick.
- Distribute batter evenly into 12 muffin cups, about 3/4 of the way full
- Bake at 400 degrees for 15 - 17 minutes, or until a toothpick inserted comes out clean
Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 133mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 5g