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Greek Yogurt Chocolate Chunk Banana Muffins Recipe

Greek Yogurt Chocolate Chunk Banana Muffins

Tender banana muffins made with Greek yogurt, brown sugar, and semisweet chocolate chunks. This easy breakfast recipe makes 12 standard muffins in about 30 to 40 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (about 188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon, optional Ground cinnamon
Wet Ingredients
  • 3 bananas, about 1 1/4 cups Very ripe medium bananas, mashed
  • 1/2 cup (120 g) Plain Greek yogurt
  • 1/2 cup Packed light brown sugar
  • 1/4 cup (57 g) Unsalted butter, melted and slightly cooled
  • 1 egg Large egg
  • 1 teaspoon Vanilla extract
Chocolate
  • 3/4 cup (about 125–135 g) Semisweet chocolate chunks

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. Whisk the flour, baking soda, salt, and optional cinnamon together in a medium bowl.
  3. In a separate bowl, whisk the mashed bananas, Greek yogurt, brown sugar, melted slightly cooled butter, egg, and vanilla until combined.
  4. Add the dry ingredients to the banana mixture and stir just until no dry flour remains. Do not overmix.
  5. Fold in the chocolate chunks, reserving a few for the muffin tops if desired.
  6. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chunks over the tops.
  7. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted into the muffin, away from a chocolate piece, comes out with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Use heavily speckled or nearly overripe bananas for the best sweetness and moisture. Avoid overmixing after adding the flour. Store cooled muffins in an airtight container and enjoy within a few days, or freeze them for longer storage.