Healthy Chocolate Muffins
on Mar 05, 2024, Updated Apr 08, 2025
These Healthy Chocolate Muffins are so rich and flavorful that you would never guess they are made with lighter ingredients!
These are the best healthy chocolate muffins!
These fudgy and super chocolatey muffins seriously taste like dessert! You would never guess these are made healthier using greek yogurt, coconut oil, and mashed banana.
Everyone will love these easy chocolate muffins made healthy!
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.
Greek yogurt is one of my favorite hacks for moist and delicious muffins that are lighter than a traditional muffin.
It’s perfect in so many recipes, like my kids’ favorite mini chocolate chip muffins and these mini 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.
Healthy Chocolate Muffins Ingredients
- plain greek yogurt – we used 0%, but any variety of unsweetened plain greek yogurt will work fine.
- coconut oil – measure while solid, then melt in the microwave.
- mashed banana – we use this in place of more oil to make the muffins extra moist
- eggs
- sugar – I used regular organic white sugar, but you can also use coconut sugar, cane sugar, or brown sugar. Any granulated sweetener will work
- vanilla extract
- cocoa powder – the regular unsweetened kind
- flour – you can use either all purpose and whole wheat pastry flour for this recipe
- salt, baking soda, and baking powder
- chocolate chips: we like dark chocolate chips for this recipe, but you can also use semi-sweet chocolate chips
How to make healthy chocolate muffins
Preheat your oven to 400 degrees.
Step 1: In a mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
Step 2: In a separate mixing bowl, whisk together the greek yogurt, mashed banana, eggs, sugar, vanilla extract, and melted coconut oil until well combined.
Step 3: Add the dry ingredients to the wet and use a rubber spatula to mix until just combined.
Avoid over mixing the muffin batter
Make sure not to over mix the muffin batter as this can result in dry and dense muffins.
Step 4: Fold the dark chocolate chips into the healthy chocolate muffin batter.
Tips for muffins that do not stick to the liners
Parchment paper muffin liners are my favorite, as nothing will stick to them. I recommend using these for this recipe so that the muffins do not stick to the liners.
Step 5: Distribute the batter evenly into 12 muffin cups. Top the batter with additional chocolate chips on top.
Step 6: Bake the healthy chocolate muffins at 400 degrees for 14-17 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.
Healthy Chocolate Muffins FAQs
Yes, you can use any kind of plain and unsweetened greek yogurt in this recipe. Just make sure that it does not contain added sugar.
These muffins take around 15 minutes to bake, give or take a few minutes.
Leftover muffins can be stored in an airtight container in the refrigerator for 4-5 days.
I 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.
Give these chocolate muffins a try and you will love them!
More Muffin Recipes
- Healthy Pumpkin Chocolate Chip Muffins
- Healthy Banana Muffins
- Greek Yogurt Snack Cake
- Greek Yogurt Banana Mini Muffins
- Healthy Chocolate Mini Muffins
- Cake Mix Banana Muffins
- Easy Banana Bread Muffins
- Applesauce Muffins
- Bakery Style Chocolate Chip Muffins
- Chocolate Chip Banana Bread Muffins
- Greek Yogurt Blueberry Muffins
- Pancake Mini Muffins
- Sour Cream Blueberry Muffins
Healthy Chocolate Muffins
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees
- Measure the coconut oil while solid, then transfer to a bowl and microwave until melted. Allow it to cool slightly
- 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 the 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 the chocolate chips into the batter
- Line a muffin tin with parchment paper muffin liners (these will not stick at all)
- Distribute the healthy chocolate muffin batter evenly into 12 muffin cups, about 3/4 of the way full. Sprinkle additional chocolate chips on top of the muffin batter
- Bake the chocolate muffins at 400 degrees for 14 – 17 minutes, or until a toothpick inserted comes out clean
These are soooo delicious! They came out fluffy and very moist! How do you recommend I store them? Is on a platter with a glass dome on the counter ok? Or do they need to be stored in the fridge, if there are leftovers?
Due to the yogurt I usually refrigerate these to help them last longer. So glad you enjoyed the recipe!
These muffins are perfection! They’re fluffy, moist, rich and best of all, healthy! They’re everything a muffin should be. My whole household loves them and my daughters take them to school regularly. Thank you for sharing this chocolaty goodness.
so glad you enjoyed the recipe!
Hi! I have an allergy to all grains and nuts. What flour can you recommend to substitute the wheat flour with?
I have not tried it myself, but I’ve heart good things about cassava flour, I think that might work!
Great thanks!
Do you think using the same amount as reg flour calls for?
From what I have read it’s typically a 1:1 ratio, but as I have not tried it myself I can’t guarantee. I would definitely try using the same amount, or slighly less of what it calls for. Let me know if you try it!
YUM! Any recipe that gives me the general OK to eat chocolate for breakfast is a winner in my book. Definitely need to try these!
Thanks Karly!