If you love bakery-style banana muffins but want a healthier version you can enjoy any day of the week, you’re going to love my Banana Espresso Greek Yogurt Chocolate Chip Muffins. They’re soft, fluffy, incredibly moist, and made with wholesome ingredients like ripe bananas, creamy Greek yogurt, and dark chocolate chips. The espresso powder doesn’t make the muffins taste like coffee—it simply enhances the chocolate and banana flavors, giving them a richer, more decadent taste. Best of all, they’re refined sugar-free, easy to make, and perfect for breakfast, snacks, or meal prep.
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Why You’ll Love My Banana Espresso Greek Yogurt Chocolate Chip Muffins
- Soft, fluffy, and incredibly moist
- Made with protein-rich Greek yogurt
- Naturally sweetened with granulated monk fruit
- Refined sugar-free
- Rich banana and dark chocolate flavor
- Espresso powder enhances the chocolate without an overpowering coffee flavor
- Great for breakfast, snacks, or meal prep
- Freezer-friendly
Equipment You’ll Need
- Standard 12-count muffin tin
- Muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
What You Will Need
- 2 medium ripe bananas
- 1 cup plain full-fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ cup granulated monk fruit
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- ½ teaspoon ground cinnamon
- ½ cup Hu dark chocolate chips
How To Make Them
- Preheat the oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the Greek yogurt, eggs, and vanilla extract, then whisk until well combined.In a separate medium bowl, whisk together the flour, granulated monk fruit, salt, baking soda, espresso powder, and cinnamon until evenly combined.
- Add the dry ingredients to the wet ingredients and gently fold everything together with a rubber spatula until just combined. Be careful not to overmix the batter.
- Fold in the dark chocolate chips.Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips
- The riper your bananas, the sweeter and more flavorful the muffins will be.
- Do not overmix the batter. Mixing just until combined helps keep the muffins soft and tender.
- Sprinkle a few extra chocolate chips on top before baking for a bakery-style appearance.
- If your bananas are on the smaller side, use three instead of two.
- Allow the muffins to cool completely before storing so they stay fresh longer.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze, place the cooled muffins in a freezer-safe container or zip-top bag for up to 3 months. When you’re ready to enjoy one, let them thaw at room temperature or microwave for 20–30 seconds.
Substitutions
- Use a 1:1 gluten-free baking flour to make the muffins gluten-free.
- Substitute any granulated sweetener for the monk fruit if preferred.
- Semi-sweet or milk chocolate chips can be used instead of Hu dark chocolate chips.
- Full-fat Greek yogurt provides the richest texture, but low-fat Greek yogurt also works well.
Frequently Asked Questions
Can you taste the espresso?
No. The espresso powder simply enhances the chocolate and banana flavors without giving the muffins a strong coffee taste.
Can I leave out the espresso powder?
Yes! The muffins will still be delicious, but the chocolate flavor won’t be quite as rich and deep.
Can I make these muffins gluten-free?
Absolutely. Just substitute your favorite 1:1 gluten-free flour blend.
Can I freeze the muffins?
Yes! They freeze beautifully for up to 3 months, making them perfect for meal prep.
Can I use regular sugar instead of monk fruit?
Yes. Granulated cane sugar or coconut sugar can be substituted in equal amounts.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Why Choose Greek Yogurt in Muffins?
Greek yogurt is a fantastic ingredient in baking, especially in recipes like these banana muffins. Not only does it add moisture and tenderness, but it also provides a boost of protein and probiotics, making these muffins a great choice for a healthy breakfast or snack. Using Greek yogurt instead of butter or oil is a healthier option, and it helps reduce the calorie count without compromising on taste or texture.
Banana Espresso Greek Yogurt Chocolate Chip Muffins
Description
If you love bakery-style banana muffins but want a healthier version you can enjoy any day of the week, you're going to love my Banana Espresso Greek Yogurt Chocolate Chip Muffins. They're soft, fluffy, incredibly moist, and made with wholesome ingredients like ripe bananas, creamy Greek yogurt, and organic dark chocolate chips.
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners or lightly grease it.
-
In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the Greek yogurt, eggs, and vanilla extract, then whisk until well combined.In a separate medium bowl, whisk together the flour, granulated monk fruit, salt, baking soda, espresso powder, and cinnamon until evenly combined.
-
Add the dry ingredients to the wet ingredients and gently fold everything together with a rubber spatula until just combined. Be careful not to overmix the batter.
-
Fold in the dark chocolate chips.Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
-
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 2.1g11%
- Cholesterol 36.7mg13%
- Sodium 224.4mg10%
- Total Carbohydrate 21g8%
- Dietary Fiber 1.4g6%
- Sugars 5.3g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
