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Chocolate Strawberry Banana Muffins on a wooden table with fresh strawberries and a banana from overhead.
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Chocolate Strawberry Banana Muffins

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, melty chocolate chips, and bursts of strawberry in every bite!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: Chocolate Strawberry Banana Muffins
Servings: 12 muffins
Calories: 240kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1muffin | Calories: 240kcal