Breakfast
Desserts

Greek Yogurt Chocolate Chip Muffins

Greek Yogurt Chocolate Chip Muffins are incredibly moist, fluffy and soft. They’re made with simple and wholesome ingredients and will make the perfect addition to your morning routine. 

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Why you’ll love this recipe 

  • Greek Yogurt Chocolate Chip Muffins come together in one bowl in under 30 minutes.
  • They are filled with mini chocolate chips so you have a little piece in every bite. 
  • These muffins are completely nut free!
  • Made with greek yogurt which gives them a unique flavor and added protein. 
  • A great way to use up that single spotty banana that is sitting on your counter. 
  • They are soft, fluffy and incredibly moist.
  • Taste amazing warmed up and enjoyed with a cup of coffee.
  • If you loved this one, be sure to check out my Cottage Cheese Blueberry Muffins for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Greek Yogurt Chocolate Chip Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe is made with all purpose flour which provides the best texture in my opinion but can easily be made gluten free. Just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Baking soda and baking powder together will help these muffins rise during baking time to provide the best texture.

A touch of salt helps to balance out all the flavors.

I used plain unflavored greek yogurt from Greek God’s but you can use any type of greek yogurt. If you want to make this recipe dairy free, just use a dairy free yogurt instead.

This recipe calls for one single spotty banana. You can use more yogurt, almond butter or any other nut or seed butter in replace.

Coconut oil will help provide a moist texture to these muffins, you may use grass fed butter, regular butter, any other type of oil or ghee is preferred.

I like to use coconut sugar in my recipes since its an unrefined sweetener, but you can easily swap it out for cane sugar or a sugar free sweetener like monk fruit.

You can use vanilla bean paste or vanilla extract.

Eggs will work as a binding and leveling agent which provides a really great texture for these muffins.

Since these muffins already contain dairy from the greek yogurt you can use regular milk or if you’d like oat milk, almond milk, coconut milk or any other type of nut milk or seed milk alternative.

Mini chocolate chips are recommended so that you have a piece in every single bite.

How To Make

ONE: In a large bowl, mash the spotty banana and then add in the greek yogurt, coconut sugar, milk, eggs, vanilla and melted coconut oil. Whisk until well combined. 

TWO: Then, add in the all purpose flour, baking soda, baking powder and salt. Use a spatula to mix until just combined. 

THREE: Fold in the mini chocolate chips last and then add them to the muffin liners using a double cookie scoop and bake until golden brown. 

Tips And Tricks

Mix together the wet ingredients before adding in the dry. No need to use two separate bowls.

Use mini chocolate chips for best results, this ensures there’s a little piece of chocolate in every bite!

Use a double cookie scoop to add batter to muffin liners.

Add on more mini chocolate chips to the tops before baking if desired.

Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.

How To Serve And Store

Serve these Greek Yogurt Chocolate Chip Muffins once they have cooled for at least 10 minutes. Allowing muffins to cool completely will prevent the liners from sticking to the bottoms.

I like to enjoy these muffins warm by reheating in the microwave for 30 seconds. They also taste amazing with butter or nut butter like almond or cashew butter.

Store in an airtight container on the counter and enjoy up to 4 days. Muffins can also be placed in the refrigerator and enjoyed up to 7 days, or in the freezer and enjoyed up to 45 days. If frozen, defrost in the fridge overnight or on the counter.

Taste And Texture

These Chocolate Chip Muffins are sweet, filled with mini pieces of chocolate for every single bite and have a lovely but very mild tangy flavor from the greek yogurt. 

The texture is soft, fluffy and moist but crispy on the tops. They’re amazing! 

Frequently Asked Questions

Can I make these gluten free?

YES! Just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Can I make these vegan?

Yes, but the texture at the end will differ slightly. Use dairy free yogurt and milk and swap the eggs for 1/2 cup of nut or seed butter and then be sure to use dairy free chocolate chips.

Can I use this recipe with blueberries instead of chocolate chips?

Totally! Just toss your fresh or frozen blueberries in flour before adding into the batter.

Other Recipes You May Like

If you make these Greek Yogurt Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Greek Yogurt Chocolate Chip Muffins

Greek Yogurt Chocolate Chip Muffins are incredibly moist, fluffy and soft. They’re made with simple and wholesome ingredients and will make the perfect addition to your morning routine.
5 based on 6 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 1 spotty banana, about 1/3 cup mashed
  • 3/4 cup plain greek yogurt, I used Greek God's
  • 1/2 cup coconut sugar
  • 1/4 cup milk, or nut milk
  • 2 eggs
  • 1 tsp vanilla extract or vanilla bean paste
  • 1/3 cup coconut oil, melted
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup dark or semi-sweet mini chocolate chips

SCALE:

1X

YIELDS:

9 large muffins, or 18 traditional size

Directions

  1. Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners.
  2. In a large bowl, mash the spotty banana and then add in the greek yogurt, coconut sugar, milk, eggs, vanilla and melted coconut oil. Whisk until well combined. 
  3. Then, add in the all purpose flour, baking soda, baking powder and salt. Use a spatula to mix until just combined. 
  4. Fold in the mini chocolate chips last and then add them to the muffin liners using a double cookie scoop, sprinkle the tops with more chocolate chips if desired.
  5. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool for 10 minutes before enjoying.

Notes

  • Mix together the wet ingredients before adding in the dry. No need to use two separate bowls.
  • Use mini chocolate chips for best results, this ensures there’s a little piece of chocolate in every bite!
  • Use a double cookie scoop to add batter to muffin liners.
  • Add on more mini chocolate chips to the tops before baking if desired.
  • Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.

Ready For More?

Vegan Hostess Cupcakes

If you love those cream-filled chocolate cupcakes from the grocery store, then...

Vegan Buckeyes

Vegan Buckeyes are a creamy and soft peanut butter ball, coated in...

S’mores Rice Krispie Treats

S'mores Rice Krispie Treats are made with brown butter, crispy cereal and...

Sour Cream Lemon Cake

This soft and moist Sour Cream Lemon Cake has a perfectly dense...

3 Ingredient Blueberry Cobbler

3 Ingredient Blueberry Cobbler is an easy recipe that is made with fresh...

5 based on 6 reviews

Leave A Comment And Rate This Recipe!

Rating:

I’m sure you can! Apple sauce is a great substitute in most baked goods. I have not tested this myself though, so I cannot confirm with certainty that you’d receive the same result.

So good! I appreciate the clean ingredients! My toddler loves them too 🥰 thank you

What about substitutes for people who are allergic To coconut?

Hi Lala, I have all substitutions at the top of this blog post. However, you can swap coconut sugar for regular sugar, and coconut oil for regular oil. Hope you enjoy!

Saw almond butter on the picture but is not included on the ingredients list.

Hi Mai, that is my fault. I uploaded the wrong photo, getting that fixed right now. Eggs are correct 🙂

Hi! Have I seen wrong but I don’t see the eggs in the photo but almond butter instead… Is it true? Thank you!

Hi Laura! Oh goodness, I uploaded the wrong photo- I will get that updated today. Eggs are correct. You can use almond butter instead, however it will create a more dense like muffin.