If you love the combination of fruit and chocolate, these Chocolate Strawberry Banana Muffins are about to become your new favorite banana muffin recipe! Rich, moist, and packed with flavor, this easy muffin recipe combines ripe bananas, Dutch cocoa, melty chocolate chips, and bursts of strawberry in every bite. When my friend tried my Double Chocolate Banana Muffins, she asked, “What if we added strawberries to these?” And of course, I had to try it, and these Chocolate Strawberry Banana Muffins are the delicious result!
Ingredients & Substitutions
- Butter: Using melted, slightly cooled butter (I prefer unsalted) helps the ingredients mix smoothly without accidentally cooking the eggs or bananas. It also creates an even batter for soft, tender muffins. If you use salted butter, you may want to reduce the salt slightly.
- Bananas: This recipe is a great way to use up those ripe bananas sitting on your counter. And if you’ve got extras, don’t worry. I’ve got plenty more banana recipes to try! Check out my full collection of banana recipes for even more delicious ways to put them to good use.
- Cocoa Powder: These muffins with cocoa powder use Dutch-process cocoa for a smooth, rich chocolate flavor with less acidity. Don’t have any on hand? Regular unsweetened cocoa powder works just fine. The flavor might be a little different, but the muffins will still turn out delicious!
- Chocolate Chips: I use semi-sweet chocolate chips for just the right balance of sweetness and richness. But if you prefer dark, milk, or even white chocolate chips, go for it! They will all work beautifully and bring their own flavor to the muffins.
- Freeze-Dried Strawberries: This recipe uses freeze-dried strawberries to add a sweet, fruity flavor without extra moisture. If the pieces are too big, just break or cut them into smaller bits before adding to the batter. This helps the strawberries mix in evenly and gives you tasty bites in every muffin.
- Fresh Strawberries: I like to add some freshly diced strawberries on top before baking the muffins. They add a bright, juicy burst of flavor and a pretty finish to the strawberry banana muffins.
Can I Use Fresh or Frozen Strawberries Instead of Freeze-Dried?
Yes! Fresh strawberries add a juicy, fresh flavor but can add extra moisture, so use them chopped small and add just enough to avoid soggy muffins. (But, they are great for the topping!) Frozen strawberries should be thawed and drained well to remove excess moisture before adding. Freeze-dried strawberries work best to keep the muffins light and tender, but fresh or frozen can be good substitutes depending on what you have on hand.
Why You Will Love Chocolate Strawberry Banana Muffins
These muffins are the perfect mix of rich chocolate and fresh fruit flavors, thanks to ripe bananas, cocoa powder, and sweet strawberries. They’re moist, tender, and full of melty chocolate chips in every bite. Plus, they’re easy to make with simple ingredients you probably already have on hand. Whether for breakfast, a snack, or dessert, these muffins bring a delicious twist to your usual banana muffins!
Can I Make Chocolate Strawberry Banana Muffins Into A Loaf?
Absolutely! Just pour the batter into a greased loaf pan and bake at 350°F for 50–60 minutes, or until a toothpick comes out clean. It’s like a delicious blend of banana bread, chocolate bread (check out my chocolate zucchini bread), and strawberry bread all in one!
How To Store Chocolate Strawberry Banana Muffins
Let these muffins cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for about 3 days, making them perfect if you’re planning to enjoy them soon. You can refrigerate them for up to a week, but keep in mind that can dry them out a bit faster. If you want that fresh-baked warmth, just microwave a muffin for a few seconds before digging in!
Can I Freeze Chocolate Strawberry Banana Muffins?
Absolutely! Once the muffins have cooled completely, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep fresh in the freezer for up to 2–3 months. When you’re ready to enjoy, simply thaw at room temperature or warm a muffin in the microwave for 20–30 seconds for that fresh-baked taste.
Chocolate Strawberry Banana Muffins
Ingredients
- ⅓ cup (80 g) unsalted butter, melted and slightly cooled
- 4 large ripe bananas, mashed (about 2 cups)
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (91 g) semi-sweet chocolate chips, plus more for topping
- 1 cup (30 g) freeze-dried strawberries, diced (if needed)
- fresh strawberries, diced, for topping
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and lightly spray the liners with nonstick baking spray.
- In a large bowl, use a fork to mash the bananas. Some chunks are okay.
- Add the slightly cooled melted butter, granulated sugar, egg, and vanilla extract. Whisk together until fully combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the banana mixture. Use a rubber spatula to gently fold everything together until just combined. Do not overmix.
- Fold in the chocolate chips and freeze-dried strawberries.
- Divide the batter evenly between the 12 muffin cups, filling each cup almost to the top (about ¾ full).
- Press a few extra chocolate chips and freshly diced strawberries on top of each muffin.
- Bake at 425°F for 5 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10 to 12 minutes, or until the muffin tops are set and spring back lightly when touched. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These muffins are so moist and chocolatey! I love the bits of strawberry in there.
Elizabeth
I like that you can use freeze-dried strawberries in these muffins. It makes it so easy! I love them!
Bella
Yay! Strawberries in chocolate muffins! That is all I need to say!
Stephanie
These are great for a breakfast or a snack. Plus, they are so easy to make.
Hi, Amanda! I Didn’t make these yet. I was wondering if cherries could be subbed for the strawberries>
Sure