Healthy Greek Yogurt Chocolate Banana Muffin Cups

Healthy Greek Yogurt Chocolate Banana Muffin Cups

Deliciously moist, naturally sweetened, and full of chocolatey goodness—perfect for a healthy snack or quick breakfast!

Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients:

• 2 ripe bananas, mashed
• ½ cup plain Greek yogurt
• ¼ cup honey (or maple syrup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup oat flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ cup chocolate chips (plus a few extra for topping, if desired)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. Mix the Wet Ingredients:
   In a blender or mixing bowl, combine the mashed bananas, Greek yogurt, honey, eggs, and vanilla extract. Blend or whisk until the mixture is smooth and well combined.
3. Add the Dry Ingredients:
   Add the oat flour, cocoa powder, and baking powder to the wet mixture. Stir until just combined, being careful not to overmix.
4. Fold in Chocolate Chips:
   Gently fold the chocolate chips into the batter. This will add little bursts of melted chocolate in each bite.
5. Fill the Muffin Cups:
   Divide the batter evenly among the 12 muffin cups. If desired, sprinkle a few extra chocolate chips on top for a more indulgent look.
6. Bake:
   Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
   Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

These muffins are perfect for meal prep, lunchboxes, or a healthy dessert. They’re gluten-free if you use certified gluten-free oats and can easily be made dairy-free with a plant-based yogurt and dairy-free chocolate chips.