Chocolate Strawberry Banana Bread Muffins
Indulge in these scrumptious muffins bursting with the sweet flavors of ripe bananas, rich chocolate, and juicy strawberries! Perfectly baked to golden perfection, these Chocolate Strawberry Banana Bread Muffins are a delightful treat for breakfast or an afternoon snack. Grab your overripe bananas and let’s whip up something irresistible!
Prep
15
min
Cook
22
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 2 ripe bananas (200–240 g mashed)
🥛Dairy & Eggs(3)
- 4 tbsp melted butter (56 g) (56 g)
- 1 egg (50 g)
- 1/4 cup Greek yogurt (60 g) (60 ml)
🫙Pantry Staples(7)
- 1 1/4 cups all-purpose flour (156 g) (156 g)
- 1 tsp baking soda (5 g) (5 ml)
- 1/2 cup brown sugar (100 g) (100 g)
- 1/2 cup chocolate chips (85–90 g) + more for topping (120 ml)more for topping
- 1/3 cup cocoa powder (30 g) (79.2 ml)
- 1/4 cup granulated sugar (50 g) (50 g)
- 1 tsp vanilla extract (5 g) (5 ml)
🧂Spices & Seasonings(1)
- Dash of salt (1–2 g)
📦Other(1)
- 1/3 cup diced strawberries (50–60 g) (79.2 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C) and line a muffin tin.
- 2
Mash bananas until smooth. Mix in melted butter and Greek yogurt until combined. Add brown sugar, granulated sugar, egg, and vanilla. Mix until smooth. Add cocoa powder, baking soda, salt, and flour. Gently mix until just combined — don’t overmix. Fold in chocolate chips and diced strawberries. Fill liners 3/4 full and top with extra chocolate chips. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
💡 Pro Tips
- ✓Use very ripe bananas with heavily speckled or blackened peels, as their starches have converted to sugars, increasing sweetness and moisture while lowering pH for better browning reactions.ingredientpeel 80%+ brown speckled
- ✓Toss diced strawberries in 1 teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking, since the flour coating absorbs surface moisture and increases friction against the batter.technique1 tsp flour per cup of fruit
- ✓Mix the wet and dry ingredients until just combined with visible streaks of flour remaining, about 10-15 strokes, because overmixing develops gluten in the flour and activates baking soda prematurely, resulting in dense, tough muffins instead of tender crumb.technique10-15 strokes
- ✓Dice strawberries into small 1/4-inch pieces and pat them dry with a paper towel before folding in, since excess surface moisture from larger or wet fruit pieces creates soggy pockets and can cause the batter to steam unevenly during baking.ingredient1/4-inch dice
- ✓Check for doneness starting at 18 minutes by inserting a toothpick into the center; the cocoa powder makes the crumb naturally darker, so relying on visual color alone will lead to overbaking and dry muffins.timing18-22 minutes
Share this recipe
Prep
15
min
Cook
22
min
Serves
12
people
Level
beginner
Share this recipe
Chocolate Strawberry Banana Bread Muffins
Indulge in these scrumptious muffins bursting with the sweet flavors of ripe bananas, rich chocolate, and juicy strawberries! Perfectly baked to golden perfection, these Chocolate Strawberry Banana Bread Muffins are a delightful treat for breakfast or an afternoon snack. Grab your overripe bananas and let’s whip up something irresistible!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 2 ripe bananas (200–240 g mashed)
🥛Dairy & Eggs(3)
- 4 tbsp melted butter (56 g) (56 g)
- 1 egg (50 g)
- 1/4 cup Greek yogurt (60 g) (60 ml)
🫙Pantry Staples(7)
- 1 1/4 cups all-purpose flour (156 g) (156 g)
- 1 tsp baking soda (5 g) (5 ml)
- 1/2 cup brown sugar (100 g) (100 g)
- 1/2 cup chocolate chips (85–90 g) + more for topping (120 ml)more for topping
- 1/3 cup cocoa powder (30 g) (79.2 ml)
- 1/4 cup granulated sugar (50 g) (50 g)
- 1 tsp vanilla extract (5 g) (5 ml)
🧂Spices & Seasonings(1)
- Dash of salt (1–2 g)
📦Other(1)
- 1/3 cup diced strawberries (50–60 g) (79.2 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C) and line a muffin tin.
- 2
Mash bananas until smooth. Mix in melted butter and Greek yogurt until combined. Add brown sugar, granulated sugar, egg, and vanilla. Mix until smooth. Add cocoa powder, baking soda, salt, and flour. Gently mix until just combined — don’t overmix. Fold in chocolate chips and diced strawberries. Fill liners 3/4 full and top with extra chocolate chips. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
💡 Pro Tips
- ✓Use very ripe bananas with heavily speckled or blackened peels, as their starches have converted to sugars, increasing sweetness and moisture while lowering pH for better browning reactions.ingredientpeel 80%+ brown speckled
- ✓Toss diced strawberries in 1 teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking, since the flour coating absorbs surface moisture and increases friction against the batter.technique1 tsp flour per cup of fruit
- ✓Mix the wet and dry ingredients until just combined with visible streaks of flour remaining, about 10-15 strokes, because overmixing develops gluten in the flour and activates baking soda prematurely, resulting in dense, tough muffins instead of tender crumb.technique10-15 strokes
- ✓Dice strawberries into small 1/4-inch pieces and pat them dry with a paper towel before folding in, since excess surface moisture from larger or wet fruit pieces creates soggy pockets and can cause the batter to steam unevenly during baking.ingredient1/4-inch dice
- ✓Check for doneness starting at 18 minutes by inserting a toothpick into the center; the cocoa powder makes the crumb naturally darker, so relying on visual color alone will lead to overbaking and dry muffins.timing18-22 minutes