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.
These double chocolate banana bread muffins bring together two of my favorite sweet ingredients, to make a super easy fool-proof treat that anyone can bake.
The recipe is totally easy and only require few pantry staples, very ripe bananas, cocoa and of course chocolate.
I find the muffin form much more handy and quick, especially if you have family and friends around for brekkie/tea time, but you can also bake this in the traditional loaf tin, it will just take a little more in the oven.
Christmas holidays *and all winter long* are the perfect time of the year to indulge in such a delicious treat. Plus, despite all the chocolate, these banana bread muffins are quite on the health-ish side (just like my carrot cake banana bread).
No extra sugar is required, as the ripe bananas are super sweet (but feel free to add a couple of teaspoons of honey or demerara sugar), and Greek yogurt is used in place of butter/oil.
I use a mix of Greek yogurt and quark cheese to make things a bit lighter, but if you have a hard time finding quark at your local grocery store, simply go for just Greek yogurt.
As for the flavour itself, chocolate is definitely what you'll predominantly taste, with subtle delicious hints of banana coming through.
That makes these double chocolate banana bread muffins perfect for chocolate lovers, or anyone who’s looking for a delicious and healthy treat.
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Double Chocolate Banana Bread Muffins
- 3 ripe bananas mashed
- 2 large eggs
- 50 gr quark cheese or substitute with extra yogurt
- 140 gr plain Greek yogurt
- 3 tbsp good-quality honey optional
- 1 tsp vanilla extract I use 1/2 vanilla pod scraped
- 180 gr all purpose flour
- 85 gr unsweetened dutch cocoa powder
- A pinch of salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 85 gr dark chocolate chips
- Preheat your oven to 350ºF (176ºC), and lightly spray with oil a muffin tin ( or use paper liners).
- In a large bowl, lightly whisk together the eggs, then mix in mashed bananas, yogurt, quark(if using), optional honey and vanilla.
- In another bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Mix until well combined.
- 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.
- Divide the batter evenly among the muffin tin, filling each mould ¾ to almost all the way to the top.
- Bake for 15-20 min or until a skewer comes out clean.
- Remove from the oven, and cool in the tin for 10 mins before transferring the muffins onto a cooling rack.
- Serve cool, and store remaining muffins in an airtight container for up to three days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.