Servings
Font
Back
Double Chocolate Banana Bread Muffins
4 from 3 votes

Double Chocolate Banana Bread Muffins

Soft, rich and extra chocolaty - These Double Chocolate Banana Bread Muffins don't require extra refined sugar, oil or butter but are crazy moist and loaded with banana and chocolate flavor.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Course: Breakfast
Cuisine: British

Ingredients

  • 3 banana mashed, ripe
  • 2 egg large
  • 50 g Quark cheese or substitute with extra yogurt
  • 140 g yogurt plain, Greek
  • 3 tablespoon honey optional, good-quality
  • 1 teaspoon vanilla extract I use ½ vanilla pod scraped
  • 180 g all-purpose flour
  • 85 g Dutch cocoa powder unsweetened
  • salt a pinch
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 85 g dark chocolate chips

Instructions

    Cup of Yum
  1. Preheat your oven to 350ºF (176ºC), and lightly spray with oil a muffin tin ( or use paper liners).
  2. In a large bowl, lightly whisk together the eggs, then mix in mashed bananas, yogurt, quark(if using), optional honey and vanilla.
  3. In another bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients bowl, and stir gently all together. Make sure to not over mix. Then fold in chocolate chips.
  5. Divide the batter evenly among the muffin tin, filling each mould ¾ to almost all the way to the top.
  6. Bake for 15-20 min or until a skewer comes out clean.
  7. Remove from the oven, and cool in the tin for 10 mins before transferring the muffins onto a cooling rack.
  8. Serve cool, and store remaining muffins in an airtight container for up to three days.