Double Chocolate Banana Bread Muffins
If you’re on the hunt for a delightful treat that combines the rich flavors of chocolate with the comforting essence of banana bread, you’ve come to the right place. These Double Chocolate Banana Bread Muffins are moist, decadent, and incredibly easy to whip up. Perfect for breakfast, a snack, or even dessert, these muffins are sure to satisfy your sweet cravings. The best part? They’re made with wholesome ingredients, so you can indulge without the guilt. Let’s dive into why you need these muffins in your life!
Top Reasons to Make Double Chocolate Banana Bread Muffins
- Deliciously Decadent: The combination of dark chocolate and bananas creates a rich flavor profile that’s hard to resist.
- Easy to Make: This recipe comes together quickly, making it perfect for busy mornings or a last-minute treat.
- Healthy Twist: Packed with ripe bananas and Greek yogurt, these muffins are a healthier alternative to traditional chocolate muffins.
- Versatile Snack: Great for breakfast, as an afternoon snack, or even as a dessert. They fit any time of day!
- Freezes Well: Make a batch and freeze them for later. They thaw perfectly, so you can enjoy them anytime.
Shopping List
- 3 ripe bananas, mashed
- 2 large eggs
- 50g quark cheese (or substitute with extra yogurt)
- 140g plain Greek yogurt
- 3 tablespoons good-quality honey (optional)
- 1 teaspoon vanilla extract (or use the seeds from a vanilla pod)
- 180g all-purpose flour
- 85g unsweetened Dutch cocoa powder
- A pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 85g dark chocolate chips
Prep & Cook Tools
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – to ensure accuracy in your baking.
- Fork or potato masher – to mash the bananas smoothly.
- Whisk – for blending wet ingredients together.
- Muffin tin – to shape and bake the muffins.
- Parchment liners (optional) – for easy removal of the muffins.
Double Chocolate Banana Bread Muffins: Step-by-Step Guide
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Line a muffin tin with parchment liners or grease it lightly to prevent sticking.
Step 3: Mash the Bananas
In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Leave a few small lumps for texture if you prefer.
Step 4: Mix the Wet Ingredients
Add the 2 large eggs, 50g quark cheese, 140g plain Greek yogurt, 3 tablespoons honey (if using), and 1 teaspoon vanilla extract to the mashed bananas. Whisk until well combined.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the 180g all-purpose flour, 85g unsweetened Dutch cocoa powder, a pinch of salt, 1 teaspoon baking powder, and 1 teaspoon baking soda.
Step 6: Mix Dry with Wet
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 7: Fold in the Chocolate Chips
Gently fold in the 85g dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 8: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full for the best rise.
Step 9: Bake the Muffins
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Double Chocolate Banana Bread Muffins warm or at room temperature!
Better Choices & Swaps
- Quark cheese can be substituted with extra Greek yogurt for a creamier texture.
- Honey can be replaced with maple syrup if you prefer a vegan option.
- All-purpose flour can be swapped with whole wheat flour for a healthier alternative.
- Use dairy-free yogurt and chocolate chips if you want to make this recipe dairy-free.
Little Things that Matter
The quality of your chocolate chips can really elevate the flavor of these muffins, so opt for high-quality dark chocolate. Also, ensure your bananas are very ripe for the sweetest taste and best moisture in the muffins. Don’t skip the resting time after baking; letting them cool allows their flavors to develop even further!
Prep Ahead & Store
You can prepare the muffin batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before baking. To store baked muffins, keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To thaw, simply leave them at room temperature or warm them in the microwave for a few seconds.
Quick Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great! Just ensure they are thawed and drained of excess liquid before mashing.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready to be taken out of the oven.
Can I add nuts to the muffins?
Absolutely! Chopped walnuts or pecans would make a delicious addition to these muffins.
What can I serve with my muffins?
These muffins are delightful on their own, but you can serve them with a dollop of Greek yogurt or a spread of nut butter for added flavor.
Reader Favorites
- Sally’s Famous Banana Bread
- Pinch of Yum’s Healthy Banana Bread
- Minimalist Baker’s One-Bowl Banana Bread
Ready to Cook?
Get your ingredients ready and dive into the world of baking with these Double Chocolate Banana Bread Muffins. Whether you’re enjoying them fresh out of the oven or saving a few for later, these muffins are bound to become a favorite in your household. Happy baking!
Double Chocolate Banana Bread Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with parchment liners or grease it lightly.
- Mash the bananas in a large mixing bowl.
- Add eggs, quark cheese, Greek yogurt, honey, and vanilla to the bananas and whisk until combined.
- In a separate bowl, whisk the flour, cocoa powder, salt, baking powder, and baking soda.
- Gradually add the dry mixture to the wet mixture, stirring gently.
- Fold in the chocolate chips.
- Scoop the batter into the muffin tin, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for the best flavor.
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins for up to 3 months for later enjoyment.
