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!
