Rich, chocolatey and SO light and soft, these High Protein Greek Yogurt Chocolate Muffins are such a great healthier snack. They are naturally sweetened with ripe banana and maple syrup (and some refined sugar free dark chocolate chips), while Greek yogurt and eggs give them a light texture and an extra boost of protein. Made in one bowl and ready in just 30 minutes.
Homemade muffins are something everyone should know how to make. They are super simple, as everything can be done in one bowl and they are so easy to adapt. Once you have your base recipe, you can adapt it with different flavours and mix-ins every time.
These are so easy, that my kids can make them all by themselves!
These high protein Greek yogurt chocolate muffins are an easy and delicious way to enjoy a chocolate baked treat with a higher protein boost with no protein powder.
Prepare a batch at the beginning of the week, keep a few in the refrigerator and freeze the rest for convenient snacks whenever a chocolate craving strikes, or to put in school lunch boxes.
My kids are always happy when they discover one of these in their lunchbox, and you can make mini versions too.
Looking for more healthy baked treats? Why not try these delicious High Protein Banana Muffins, super easy Blueberry Oats Bars or our soft and chewy Healthy Cookies?
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jump to:
Why You Will Love Them
- Light and fluffy.
- Made in one mixing bowl.
- Naturally sweetened with banana and maple syrup.
- Higher in protein than traditional chocolate muffins.
- Easy to freeze and prepare ahead.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Banana - Make sure they are super ripe, medium sized bananas.
- Eggs - Try to get them out of the fridge (if that is where you keep them) for 10 minutes before using.
- Yogurt - Thick Greek yogurt. You can use any fat percentage.
- Milk - Dairy or dairy free.
- Maple syrup - This can be swapped for honey if you prefer.
- Vanilla - Make sure it is vanilla extract and not essence.
- Flour - Self raising flour.
- Cocoa - You could use cacao instead, but that would give more of a bitter flavour.
- Cinnamon - This adds some warmth to the Greek yogurt chocolate muffins.
- Baking powder and soda - To help the muffins rise.
- Chocolate chips - You can use any chocolate chips, but we use refined sugar free dark chocolate.
Greek Yogurt Chocolate Muffin Variations
Chocolate peanut butter - Add a spoonful of smooth peanut butter to the wet ingredients. Alternatively, fill each muffin cavity halfway, add a small teaspoon of peanut butter and cover it with the remaining batter.
Chocolate Orange - Add the finely grated zest of one orange to the wet ingredients. Orange zest pairs particularly well with cocoa and dark chocolate. A small amount of orange extract can also be added, but use it sparingly because the flavour can be strong.
Higher Protein - To increase the protein content, replace a small portion of the flour with chocolate or vanilla protein powder. Protein powders absorb liquid differently, so begin by replacing only a modest amount of flour. If the batter becomes unusually thick, add an extra splash of milk. A whey-and-casein blend will often produce a softer baking texture than some plant-based protein powders.
How To Make Greek Yogurt Chocolate Muffins
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a twelve hole muffin tin with muffin cases.
- Step 1: In a large mixing bowl, add the mashed banana, eggs, yogurt, milk, maple syrup and vanilla.
- Step 2: Whisk it all together.
- Step 3: Add the dry ingredients to the wet ingredients.
- Step 4: Fold everything together.
- Step 5: Divide the batter between twelve muffin cases. Top with a few extra chocolate chips (optional).
- Step 6: Bake for 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a cooling rack.
Greek Yogurt Chocolate Muffin Stroage
Room temperature - Store the completely cooled muffins in an airtight container at room temperature for up to two days. Place a sheet of kitchen paper underneath and another sheet over the muffins to absorb excess moisture.
Fridge - For longer storage, refrigerate the muffins in an airtight container for up to five days. Refrigeration may make them feel slightly firmer, so allow them to sit at room temperature for a few minutes before eating or warm them briefly.
Freezer - These muffins freeze well for up to three months. Allow them to cool completely, then wrap each muffin individually or place them in a freezer-safe container with baking paper between the layers.
Defrost - Defrost individual Greek yogurt chocolate muffins overnight in the refrigerator or leave them at room temperature until thawed.
Dannii's Top Tips
- Use ripe bananas. Bananas with heavily spotted skins are sweeter, softer and easier to mash. They also contribute more moisture and banana flavour.
- Use thick Greek yogurt. A thick Greek yogurt gives the muffins structure and moisture without making the batter too runny.
- If your yogurt is particularly thin, you may need slightly less milk.
- Don't over-mix. Mix only until the ingredients are combined. A few small lumps are better than an overworked batter.
- Reserving a few chocolate chips for the tops makes the finished muffins look more generous and visually appealing.
- These are great for packed lunches - see my full guide to kids' lunchbox ideas.
Frequently Asked Questions
The strength of the banana flavour will depend on how much banana is used and how ripe it is.
Cocoa and dark chocolate help balance the banana flavour, but it may still be noticeable. For a milder banana flavour, use just enough banana to provide moisture and sweetness without dominating the recipe.
Yes, but plain yogurt is often thinner than Greek yogurt.
If using a thinner yogurt, reduce the milk slightly so that the batter does not become too loose.
Dense muffins are commonly caused by overmixing, using too much flour, using expired raising agents or allowing the batter to sit for too long before baking.
Check that the baking powder and baking soda are fresh and place the muffins in the oven soon after mixing.
More Healthy Muffin Recipes
If you've tried this chocolate protein muffin recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
High Protein Greek Yogurt Chocolate Muffins
Recipe Video
Ingredients
- 1 Banana - mashed
- 2 Eggs
- 320 g (1 ¼ cups) of 0% fat Greek yogurt
- 125 ml (½ cup) of Maple syrup
- 1 tablespoon of Vanilla extract
- 125 ml (½ cup) of Skimmed milk
- 280 g (1 ¾ cups) of Self-raising flour
- 1 teaspoon of Ground cinnamon
- 50 g (½ cup) of Cocoa powder
- 1 teaspoon of Baking powder
- ½ teaspoon of Baking soda
- 50 g (¼ cup) of Dark chocolate chips
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a twelve hole muffin tin with muffin cases.
- In a large mixing bowl, add 1 Banana (mashed), 2 Eggs, 320 g of 0% fat Greek yogurt, 125 ml of Skimmed milk, 125 ml of Maple syrup and 1 tablespoon of Vanilla extract.
- Whisk it all together.
- Add 280 g of Self-raising flour, 50 g of Cocoa powder, 1 teaspoon of Baking powder, ½ teaspoon of Baking soda, 1 teaspoon of Ground cinnamon and 50 g of Dark chocolate chips to the wet ingredients.
- Fold everything together.
- Divide the batter between twelve muffin cases. Top with a few extra chocolate chips (optional).
- Bake for 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a cooling rack.
Recipe Notes
- Use ripe bananas. Bananas with heavily spotted skins are sweeter, softer and easier to mash. They also contribute more moisture and banana flavour.
- Use thick Greek yogurt. A thick Greek yogurt gives the muffins structure and moisture without making the batter too runny.
- If your yogurt is particularly thin, you may need slightly less milk.
- Don't over-mix. Mix only until the ingredients are combined. A few small lumps are better than an overworked batter.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Erin says
These turned out delicious and were very popular with my husband and child :)
Deborah says
We really enjoyed eating these muffins & I felt good about my toddler eating them with the ingredients. Thank you
Victoria says
This has been a baking disaster… I’m not sure what was wrong other than I used an electric whisker… the batter was very runny and didn’t look like other batters I have done but I baked them anyway. Not a good result… any help?
Lauren Dyson says
These are absolutely delicious. So light and airy, exactly as described. This recipe is definitely a keeper, thankyou!