Preheat the oven to 350ºF (176ºC). Lightly spray a 12-cup muffin tin with oil or line the cups with paper liners.

In a large bowl, lightly whisk together the 2 large eggs.

Add the 3 ripe bananas (mashed), 140g plain Greek yogurt, and 50g quark cheese (or substitute with 50g extra plain Greek yogurt). Add the 3 tablespoons good-quality honey (optional) and 1 teaspoon vanilla extract (or the seeds from ½ vanilla pod). Stir until the wet ingredients are evenly combined.

In a separate bowl, sift together 180g all purpose flour, 85g unsweetened Dutch cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, and a pinch of salt. Whisk to combine.

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small streaks of flour are fine.

Fold in the 85g dark chocolate chips until distributed evenly.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ to almost full.

Bake for 15–20 minutes, or until a skewer inserted into the center of a muffin comes out clean or with only a few moist crumbs (not wet batter).

Remove the muffins from the oven and let them cool in the tin for 10 minutes.

Transfer the muffins to a cooling rack and cool completely before serving.

Store any remaining muffins in an airtight container for up to three days.