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.
Serving: 6
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 50 g quark cheese, or substitute with extra yogurt
- 140 g plain Greek yogurt
- 3 tablespoon good-quality honey, optional
- 1 teaspoon vanilla extract, I use ½ vanilla pod scraped
- 180 g all purpose flour
- 85 g unsweetened dutch cocoa powder
- A pinch of salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 85 g dark chocolate chips
Instructions
- 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.
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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.