If you’re craving a chocolatey treat that feels like dessert but fuels your day, One Bowl Chocolate Greek Yogurt Banana Muffins are exactly what you need. These muffins deliver intense chocolate flavor balanced by the subtle tang of Greek yogurt and natural sweetness from extra-ripe bananas. The best part? The entire recipe comes together in just one bowl, making the baking (and the cleanup!) completely fuss-free. Whether you’re whipping them up for breakfast, an afternoon snack, or a quick on-the-go treat, you’ll fall hard for their moist crumb and delightful ease.

One Bowl Chocolate Greek Yogurt Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

You truly don’t need anything fancy for these muffins—just a handful of kitchen staples with a few key upgrades that make all the difference. Each ingredient brings something special, resulting in One Bowl Chocolate Greek Yogurt Banana Muffins that are tender, moist, and deeply satisfying.

Bananas (1 cup, very ripe): Bananas must be spotty and soft—it’s the trick to extra-sweetness and natural moisture.
Plain 2% Greek yogurt (3/4 cup): Adds a rich, creamy texture and subtle tang that lets the chocolate shine.
Large egg (1): Binds everything together so your muffins don’t fall apart.
Vegetable oil (1/4 cup): Keeps the crumb ultra-moist and tender, even after a couple days.
Whole milk (1/4 cup): Makes the batter supple and helps everything blend smoothly.
Pure vanilla extract (1 tsp): Infuses warmth and a bakery-worthy aroma.
Granulated sugar (2/3 cup): Sweetens the muffins just enough without masking the banana.
Light brown sugar, packed (1 Tbsp): A backup layer of sweetness with a hint of caramel.
Natural unsweetened cocoa powder (2 Tbsp): Delivers deep chocolate flavor without making things heavy.
Sea salt (1/2 tsp): Brings out the flavors and balances the sweetness.
Baking soda (1-1/4 tsp): Lifts the muffins for that perfect domed top.
All-purpose flour, spooned and leveled (1-2/3 cups): Gives structure while keeping everything light.
Optional: Semisweet chocolate chips (1/4 cup): Sprinkled on top for bursts of melty chocolate in every bite.

How to Make One Bowl Chocolate Greek Yogurt Banana Muffins

Step 1: Prep Your Pan and Preheat

Set the stage for muffin magic! Start by preheating your oven to 375°F. Lightly grease a standard 12-cup muffin tin, or line with paper liners if you want an easy grab-and-go treat. Taking this step first means your oven hits the right temperature just in time, so the muffins rise perfectly from the start.

Step 2: Mash the Bananas and Whisk in Wet Ingredients

Grab a large mixing bowl and mash those extra-ripe bananas with a fork until mostly smooth—only a few small lumps should remain for the best texture. Add in Greek yogurt and the egg, then whisk vigorously until everything is beautifully combined. The yogurt and banana blend together into a creamy base that promises super-moist muffins every time.

Step 3: Add Oil, Milk, Vanilla, and Sugars

Stir in the vegetable oil, whole milk, and pure vanilla extract. These wet ingredients build out the richness and aromatic notes in your batter. Once that’s smooth, pour in both the granulated sugar and the brown sugar, then stir again until everything dissolves and melds into the bowl’s creamy contents.

Step 4: Mix in Cocoa Powder

Using a spatula, fold in the unsweetened cocoa powder. Take your time—cocoa can be a little stubborn, so scrape down the sides and mix well to ensure there are no dry pockets left behind. This step transforms your banana batter into the chocolatey base we all adore in One Bowl Chocolate Greek Yogurt Banana Muffins.

Step 5: Stir in Salt, Baking Soda, and Flour

Sprinkle in the salt and baking soda, blending them into the chocolate-banana mixture. Next, gently fold in the all-purpose flour. Use a light hand and stop mixing the moment you no longer see dry streaks—overmixing is the enemy of tender muffins!

Step 6: Fill Muffin Cups and Add Chocolate Chips

Divide your chocolatey batter evenly among the 12 muffin cups, filling each about 3/4 of the way. A medium cookie scoop works wonders here for even portions. For an extra indulgent touch, sprinkle a few semisweet chocolate chips on top of each muffin—this optional step makes every bite a little celebration.

Step 7: Bake and Test for Doneness

Slide the muffin tin onto the center rack and bake for 16 to 19 minutes, rotating the pan halfway through to guarantee even baking. You’ll know they’re done when the tops look domed and set, and a cake tester comes out mostly clean (a few chocolatey crumbs are okay, especially around melted chips).

Step 8: Cool and Enjoy

Let the muffins rest in the pan for 5-10 minutes—this helps them set and makes removal a snap. Then transfer them to a wire rack to cool completely (if you can wait that long!). Enjoy your One Bowl Chocolate Greek Yogurt Banana Muffins either warm and gooey or at room temperature for an anytime treat.

How to Serve One Bowl Chocolate Greek Yogurt Banana Muffins

Garnishes

A simple sprinkle of powdered sugar or an extra pinch of flaky sea salt can elevate each muffin, but honestly, they look and taste incredible straight from the oven. If you want to lean into the chocolate, a light drizzle of melted chocolate is pure bliss. For a brunch-worthy spread, serve your muffins with fresh banana slices or a dollop of whipped Greek yogurt on the side!

Side Dishes

These muffins pair beautifully with just about anything you’d want for breakfast or snack time. Try them with a bright fruit salad, a creamy yogurt parfait, or even just a tall glass of cold milk or hot coffee. If you’re packing a lunchbox, toss in a handful of nuts or a crisp apple for a satisfying, balanced snack.

Creative Ways to Present

For a gathering or special brunch, pile One Bowl Chocolate Greek Yogurt Banana Muffins artfully on a cake stand or wooden board, topped with a cascade of chocolate chips and banana slices. Or, wrap each muffin in parchment and tie with baker’s twine for a homemade gift that’s sure to make someone’s day. Mini-muffins also make the perfect party bites for little hands.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your muffins in an airtight container at room temperature for up to 2 days. Their texture and flavor actually become richer by the next day, thanks to the bananas and yogurt melding with the chocolate.

Freezing

One Bowl Chocolate Greek Yogurt Banana Muffins freeze exceptionally well! Arrange cooled muffins in a single layer on a baking sheet, freeze until solid, then transfer to a sealed freezer bag or container. They’ll keep for up to 3 months—perfect for satisfying those spontaneous chocolate cravings.

Reheating

To enjoy a muffin warm, simply pop one in the microwave for 10–15 seconds or wrap in foil and warm in a 325°F oven for about 8 minutes. They’ll come out as soft and inviting as when freshly baked.

FAQs

Can I use a different type of yogurt?

Absolutely! While 2% Greek yogurt lends a lovely creaminess, you can use full-fat or fat-free Greek yogurt with good results. Just avoid runny, regular yogurt, as it may thin the batter too much.

Can I make these muffins gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on texture, as some gluten-free blends absorb liquid differently, but the recipe is quite forgiving.

How ripe should the bananas be?

Go for bananas that are heavily speckled or even mostly brown—this means maximum sweetness and a super moist muffin. If your bananas are still yellow, a quick turn in the oven at low heat can ripen them up in a pinch.

Can I reduce the sugar?

You can shave the granulated sugar down by a couple tablespoons if you’d like a less-sweet muffin, especially if your bananas are extra ripe. Just note that sugar also helps with the tender, moist crumb.

Are these muffins suitable for meal prep?

Definitely! One Bowl Chocolate Greek Yogurt Banana Muffins hold up beautifully throughout the week, making them ideal for prepping ahead. Just stash them in an airtight container or freeze for longer storage.

Final Thoughts

There’s nothing more comforting than homemade chocolate muffins, and these One Bowl Chocolate Greek Yogurt Banana Muffins combine rich flavor, nourishing ingredients, and zero-fuss cleanup. I hope you treat yourself (and your loved ones!) to a batch soon—they’re a little gift you’ll want to enjoy any day of the week.

One Bowl Chocolate Greek Yogurt Banana Muffins Recipe

★★★★★

4.8 from 20 reviews

Author: anna
Total Time: 33 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These One Bowl Chocolate Greek Yogurt Banana Muffins are a delightful treat that combines the richness of chocolate with the wholesome goodness of bananas and Greek yogurt. Moist and flavorful, these muffins are perfect for breakfast or as a satisfying snack.

Instructions

Preheat the oven: Preheat the oven to 375℉. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
Mix wet ingredients: In a large mixing bowl, mash the bananas, then add yogurt and egg, whisking until combined.
Add remaining wet ingredients: Incorporate oil, milk, and vanilla into the mixture. Add sugars and stir.
Combine dry ingredients: Stir in cocoa powder, salt, and baking soda. Gently fold in flour until just combined.
Fill muffin cups: Divide batter among 12 lined muffin cups, top with chocolate chips if desired.
Bake: Bake for 16-19 minutes until muffin tops are set and a tester comes out clean.
Cool and serve: Let muffins cool in the tin before transferring to a rack. Serve warm or at room temperature.

Notes

For added richness, you can include chopped nuts or dried fruit in the batter.
These muffins freeze well, so make a batch and store them for later enjoyment.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 16g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg

Keywords: Chocolate Banana Muffins, Greek Yogurt Muffins, One Bowl Muffins