Double Chocolate Banana Bread Muffins
There’s something incredibly comforting about the combination of bananas and chocolate. These Double Chocolate Banana Bread Muffins are a delightful twist on classic banana bread, combining the sweetness of ripe bananas with rich, decadent chocolate. Perfect for breakfast, a snack, or even dessert, these muffins are moist, fluffy, and loaded with chocolate chips, making them irresistible. If you have some overripe bananas sitting on your counter, this recipe is the perfect way to put them to good use.
Why I Love This Recipe
What I adore most about this recipe is its simplicity and versatility. With just a handful of ingredients, you can whip up a batch of Double Chocolate Banana Bread Muffins that are not only delicious but also healthy. The use of Greek yogurt and quark cheese gives these muffins a lovely texture and a protein boost, while the dark chocolate chips add a luxurious touch. Plus, they freeze beautifully, so you can make a double batch and save some for later. Trust me, once you take a bite, you’ll be hooked!
Gather These Ingredients
To make these scrumptious muffins, you will need the following ingredients:
- 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 (I 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
Tools & Equipment Needed
Before starting, make sure you have these essential tools on hand:
- Mixing bowls – for combining ingredients.
- Measuring cups and spoons – accuracy is key in baking!
- Whisk or electric mixer – for blending the wet ingredients.
- Rubber spatula – perfect for folding in the dry ingredients.
- Muffin tin – to hold your muffins while they bake.
- Parchment paper or muffin liners – for easy removal and cleanup.
Double Chocolate Banana Bread Muffins: Step-by-Step Guide
Making these Double Chocolate Banana Bread Muffins is a breeze. Follow these steps for muffin perfection:
Step 1: Preheat Your Oven
Preheat your oven to 180°C (350°F). This ensures that your muffins will bake evenly.
Step 2: Prepare Your Muffin Tin
Line a muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins once they are baked.
Step 3: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. The more ripe they are, the sweeter your muffins will be!
Step 4: Mix Wet Ingredients
Add the eggs, quark cheese, Greek yogurt, honey (if using), and vanilla extract to the mashed bananas. Whisk together until well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
Step 7: Add Chocolate Chips
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 8: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
Step 9: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin 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!
Easy Ingredient Swaps
If you’re missing an ingredient or prefer to use what you have on hand, here are some easy swaps:
- Quark cheese can be replaced with additional Greek yogurt or sour cream.
- Honey can be substituted with maple syrup or agave nectar for a vegan option.
- All-purpose flour can be replaced with whole wheat flour for a heartier muffin.
- Dark chocolate chips can be replaced with milk chocolate or white chocolate chips, depending on your preference.
Missteps & Fixes
Even the best bakers can make mistakes! Here are some common missteps and how to fix them:
- If your muffins overflow, try filling the muffin cups only halfway next time.
- If your muffins are too dense, ensure you’re not overmixing the batter.
- If they come out dry, make sure you’re measuring your flour correctly; too much flour can lead to dryness.
- If your muffins stick to the pan, try greasing the pan more generously or using liners.
Keep-It-Fresh Plan
To keep your Double Chocolate Banana Bread Muffins fresh, follow these tips:
- Store them in an airtight container at room temperature for up to 3 days.
- If you won’t eat them within that time, freeze them! Wrap each muffin in plastic wrap and then place them in a freezer bag for up to 3 months.
- To enjoy frozen muffins, simply thaw them at room temperature or microwave them for a few seconds until warmed through.
Double Chocolate Banana Bread Muffins FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw the bananas completely and drain any excess liquid before mashing them.
Can I make these muffins vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based yogurt for the other dairy ingredients.
How can I make these muffins gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the other ingredients for gluten as well.
What can I add to enhance the flavor?
Feel free to add in nuts, such as walnuts or pecans, or even a pinch of cinnamon for an extra flavor boost.
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In Closing
Now that you have this delightful recipe for Double Chocolate Banana Bread Muffins, it’s time to get baking! These muffins are sure to become a favorite in your home, offering the perfect balance of sweet and rich flavors. Whether you enjoy them fresh out of the oven or as a quick snack throughout the week, each bite is a little piece of chocolatey heaven. So gather your ingredients, preheat that oven, and let the deliciousness begin! Happy baking!
Double Chocolate Banana Bread Muffins
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). This ensures that your muffins will bake evenly.
- Line a muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins once they are baked.
- In a large mixing bowl, mash the ripe bananas until smooth. The more ripe they are, the sweeter your muffins will be!
- Add the eggs, quark cheese, Greek yogurt, honey (if using), and vanilla extract to the mashed bananas. Whisk together until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins by wrapping each in plastic wrap and placing them in a freezer bag for up to 3 months.
- To enjoy frozen muffins, thaw at room temperature or microwave for a few seconds until warmed through.
