One Bowl Chocolate Greek Yogurt Banana Muffins
These easy chocolate Greek yogurt banana muffins are sweet, flavorful, super moist, and require just one bowl to make. Take advantage of over-ripe bananas with these super chocolate-y, bakery-style favorites!
Ingredients
1 cup (2 medium) bananas, very ripe
3/4 cup (6oz) plain 2% Greek yogurt
1 large egg
1/4 cup (60g) vegetable oil
1/4 cup (60g) whole milk
1 tsp (5g) pure vanilla extract
2/3 cup (132g) granulated sugar
1 Tbsp (13g) light brown sugar, packed
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1–1/4 tsp baking soda
1–2/3 cups (200g) all-purpose flour, spooned and leveled
optional: 1/4 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 375℉. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined.
3. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
4. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated.
5. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
6. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. A medium cookie scoop works best for this. Top with the chocolate chips, if using.
7. Bake for 16-19 minutes, rotating once, until the muffin tops are gently domed, look set, and a cake-tester inserted into the center of the muffins comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature. Enjoy!!