If you’re looking for a muffin that’s full of chocolate flavor but still made with simple, feel-good ingredients, these chocolate banana yogurt muffins with chocolate chips are it.

They’re soft, moist, and just sweet enough—thanks to ripe bananas, a small amount of sugar, and a handful of chocolate chips in every bite.

Made with whole wheat flour and plain yogurt, these muffins are a great option for breakfast or snack time.

Why you’ll love these healthy chocolate banana muffins

Made with simple ingredients and plenty of ripe bananas, these muffins strike the perfect balance between sweet and satisfying.

Here’s why you’ll want to make them on repeat:

Moist and tender texture – Thanks to mashed bananas and yogurt, these muffins stay soft and fluffy without being greasy or heavy.
Mostly sweetened with banana – Ripe bananas add plenty of natural sweetness, so you don’t need much added sugar to make them taste amazing.
Loaded with chocolate chips – Each bite is studded with melty chocolate chips, making these muffins feel a little extra special with minimal effort.

Ingredients

These healthy chocolate banana muffins bring together chocolate and banana flavor. Using whole wheat flour adds fiber and nutrients, while the combination of yogurt and milk keeps the muffins moist and tender.

Here’s everything you’ll need to bake a batch of these delicious muffins:

Whole wheat flour
Brown sugar – Only a 1/4 cup is needed to sweeten the muffins
Cocoa powder
Eggs – Room temp
Baking powder and baking soda
Salt
Bananas – Make sure they’re ripe and speckled!
Yogurt – Plain, unsweetened
Milk – I used whole milk, but any type will work
Butter – You’ll melt it with some chocolate chips, so no need to soften butter beforehand
Vanilla extract
Chocolate chips – I used dark chocolate chips, but use what you have

How to make this chocolate banana yogurt muffin recipe

These chocolate banana muffins are perfect for breakfast on-the-go, afternoon snacks, or even a healthier dessert!

Here’s how to whip them up!

Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Melt the butter and chocolate chips in a small microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
Prepare the dry ingredients by whisking together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, combine the wet ingredients by whisking together the mashed bananas, yogurt, milk, vanilla extract, and eggs until well blended.
Add the cooled melted chocolate and butter mixture to the wet ingredients and whisk until fully incorporated.
Gently fold the dry ingredients into the wet ingredient mixture, stirring just until combined. Be careful not to overmix, as this can make your muffins tough.
Fold in additional chocolate chips, saving some to sprinkle on top of the muffins.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 20-22 minutes, until domed and set.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Recipe tips

Before diving into this chocolate banana yogurt muffins with chocolate chips recipe, let me share some tips that will help you get the best results in your kitchen.

These simple techniques make all the difference between good muffins and great ones.

Mash the bananas well. The more completely you mash your bananas, the better they’ll incorporate into your batter. A fork works fine for very ripe bananas, but you can use a potato masher for ones that are still slightly firm.
Use room temp ingredients. Cold eggs and dairy will make the melted butter solidify and not evenly distribute throughout the batter. You can either take ingredients out of the refrigerator about 30 minutes or pop the measured out ingredients into the microwave for 15 seconds (what I usually do).
Gently melt the butter and chocolate. To prevent burning, microwave the butter and chocolate in short 30 second bursts, and stir between each one. Stop microwaving as soon as it’s smooth.
Grease or line with paper. Either use paper liners or thoroughly grease each cup to prevent sticking.
Let cool entirely. In my experience, the paper liner will not peel off easily and a lot of the muffins might stick to the paper if you try to eat the muffins while they’re still warm. Let them cool completely for easy paper removal!

Conclusion

These chocolate banana yogurt muffins with chocolate chips are easy, delicious, and a great way to use up ripe bananas sitting on your counter.

They’re proof that you can enjoy something chocolatey and satisfying without overcomplicating things. They’re great for breakfast, snacks, or packing in a lunchbox.

The natural sweetness from bananas and just the right amount of cocoa make them a favorite for both kids and adults.