Sometimes my kids won’t eat bananas around our house just waiting for them to get ripe enough so that I’ll make these muffins. I’ve been meaning to pass along this recipe for awhile, but I do the batter just a little bit differently each time–sometimes I mix up the kinds of sugar I use, other times it’s the flours that get tweaked.

But I made a batch this week that was so good I had to pass this recipe along. So if you have some bananas that are getting ripe and you love the combination of chocolate and bananas, these muffins are for you!



3 cups whole wheat pastry flour (or 1 1/2 cups all-purpose, 1 1/2 cups wheat flour)

1 cup sugar

2 tablespoons dark cocoa powder (if available, or regular cocoa)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup coconut flakes (unsweetened preferred)

1 1/2 cups Greek yogurt

2 eggs

3 ripe bananas

8 tablespoons butter

1/4 cup chocolate chips

1/2 teaspoon almond or coconut extract

2/3 cup mini chocolate chips


  1. Preheat the oven to 375 degrees.
  2. Mix the dry ingredients together in a small bowl.
  3. In another bowl, beat the bananas until smooth and then add the yogurt, eggs, and extract.
  4. Melt the butter and chocolate chips together in a glass measuring cup in the microwave (I usually set it for half power for a minute, then stir.)
  5. Stir the dry ingredients into the yogurt mixture just until blended.
  6. Gently blend the chocolate-butter into the yogurt mixture, then stir in the mini chocolate chips.
  7. Fill 24 muffin cups 2/3 full.
  8. Bake for 20-25 minutes.

*Tweaked from The America’s Test Kitchen Family Cookbook recipe for Big Beautiful Muffins.

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