A lightened up, healthy recipe for Greek Yogurt Chocolate Banana Muffins with mashed bananas, Greek yogurt, and maple syrup.
We’ve been on a muffin kick lately at our house. The problem has been that the boys eat all of them before I get a chance to take photographs! I got smart with these Chocolate Banana Muffins and made them during nap/quiet time, knowing I wouldn’t have a swarm of hands poking at them straight from the oven.
Okay, I guess there was one hand. Who can blame him, though?! These Chocolate Banana Muffins truly are irresistible! And guess what – they’re lightened up! These chocolate muffins are made with very little oil, Greek yogurt, and maple syrup.
This recipe for banana muffins is pretty basic. First you’ll mash the bananas and add the rest of the wet ingredients, including maple syrup, vanilla extract, an egg, canola oil, and Greek yogurt. Then you’ll whisk together the dry ingredients, flour, cocoa powder, baking soda, and salt, and stir it into the banana mixture. I used all-purpose flour because that’s what I had on hand today, but I’ve used white whole wheat flour with great results, too!
Lastly, fold in the chocolate chips. Bake for 18-20 minutes and you’ll be on your way to pure chocolate banana muffin bliss!
These Greek Yogurt Chocolate Banana Muffins are great for a quick on-the-go breakfast or snack, and are also decadent enough to be dessert! I loved watching the boys eat these as an afternoon snack, getting that ring of chocolate around their lips from fearlessly digging in!
Banana Coconut Muffins from Cookie + Kate