These moist strawberry chocolate banana muffins are seriously irresistible and insanely delicious! Made with ripe bananas, rich cocoa powder, melty chocolate chips, and fresh strawberry chunks, they’re packed with flavor in every bite. Perfect for your next brunch or a cozy breakfast treat!
Not to be dramatic, but when ripe bananas meet rich chocolate and a hint of strawberry… something truly irresistible comes out of the oven!
These are essentially double chocolate banana muffins, with juicy chunks of fresh strawberries folded right into the batter. The ripe bananas keep them incredibly moist, while the cocoa and chocolate chips bring a deep, rich chocolate flavor. As they bake, the strawberries soften into little bursts of sweetness with a subtle fruity tang that perfectly balances each bite. They come out soft, tender, perfectly sweet, and packed with flavor. Honestly, I’m obsessed with how indulgent these taste!
WHY YOU’LL LOVE THESE STRAWBERRY CHOCOLATE BANANA MUFFINS
- Incredibly moist and tender – Ripe bananas and Greek yogurt keep these muffins soft, fluffy, and perfectly moist for days.
- Rich double chocolate flavor – Made with cocoa powder and chocolate chips, every bite is deeply chocolatey and completely irresistible.
- Fresh strawberry chunks – Juicy chunks of strawberries soften as they bake, adding little pockets of sweetness and a subtle fruity tang.
- The perfect flavor combination – Banana, chocolate, and strawberry may sound unexpected, but they work together beautifully.
- Easy to make – Everything comes together in one bowl with simple pantry ingredients and minimal effort.
- A great way to use overripe bananas – Put those spotty bananas to delicious use in a fun twist on classic banana muffins.
- Perfectly sweet – Sweet enough to feel like a treat, but still suitable for breakfast or brunch.
- Perfect for any occasion – Enjoy them for breakfast, brunch, dessert, or an afternoon snack with coffee.
- Freezer friendly – Make a batch now and save some for whenever a sweet craving hits.
INGREDIENTS NEEDED & NOTES
- Bananas – Use overripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
- Strawberries – Fresh strawberries work best in this recipe. I don’t recommend using frozen strawberries, as they release too much moisture and can make the muffins mushy.
- Chocolate Chips – Semi-sweet or dark chocolate chips are my top choices because they balance the sweetness perfectly. Milk chocolate chips can make the muffins a bit too sweet.
- Cocoa Powder – Use natural unsweetened cocoa powder for a rich chocolate flavor. Dutch-process cocoa will also work, as long as it is unsweetened.
- All-Purpose Flour – Regular all-purpose flour is all you need—nothing fancy required.
- Baking Powder & Baking Soda – These leavening agents help the muffins rise beautifully and create a soft, tender crumb.
- Granulated Sugar – Adds sweetness and helps create a light texture.
- Brown Sugar – Adds extra moisture and a subtle caramel flavor. Either light or dark brown sugar works well.
- Salt – Enhances all the flavors and balances the sweetness.
- Vanilla Extract – Just a splash adds warmth and rounds out the flavor.
- Egg – You’ll need one large egg. For best results, use it at room temperature. To warm it quickly, place the egg in a glass of warm water for 5–10 minutes.
- Greek Yogurt – Adds moisture and makes the muffins extra tender. Sour cream is a great substitute.
TOOLS & EQUIPMENT YOU’LL NEED
- Muffins tins
- Muffin liners
- Mixing bowl
- Wire whisk or electric mixer
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE STRAWBERRY CHOCOLATE BANANA MUFFINS
(Be sure to check the printable recipe card below)
- 166g (1 + 1/3 cups, spoon and level method) all-purpose flour
- 43g (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 230g (1 cup) mashed bananas
- 113g (1 stick) unsalted butter, melted
- 80g (1/3 cup) greek yogurt
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 80g (1/2 cup) small diced strawberries
- 85g (1/2 cup) chocolate chips
Instructions:
Cut the strawberries into small chunks, then spread them on a plate lined with paper towels to absorb any excess moisture.
Line a muffin tin with paper liners and preheat your oven to 400°F (200°C).
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, mash the bananas until smooth and no large chunks remain. Add the granulated sugar, brown sugar, Greek yogurt, and melted butter, then whisk until well combined.
Add the dry ingredients to the wet ingredients and gently mix until no streaks of flour remain.
Fold in the chopped strawberries and chocolate chips, mixing just until evenly distributed.
Divide the batter evenly among the prepared muffin cups.
Bake at 400°F for the first 5 minutes, then reduce the oven temperature to 350°F and continue baking for 18–20 minutes, or until a skewer inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for at least 10 minutes before serving. Enjoy!
TIPS FOR MAKING THE BEST STRAWBERRY CHOCOLATE BANANA MUFFINS
- Measure the flour correctly – Too much flour can make your muffins dense and dry. If you’re using measuring cups, fluff the flour first, then spoon it into the cup and level off the top with a knife. For the most accurate results, use a kitchen scale.
- Use very ripe bananas – The best bananas for this recipe are heavily speckled with brown spots. They’re sweeter, softer, and add more moisture and banana flavor.
- Pat the strawberries dry – After dicing the strawberries, let them sit on a paper towel-lined plate for about 15 minutes. This helps absorb excess moisture so the muffins don’t become soggy.
- Don’t overmix the batter – Mix the dry ingredients into the wet ingredients just until no streaks of flour remain. Overmixing can lead to tough, dense muffins.
- Use room temperature ingredients – An egg and Greek yogurt at room temperature blend more easily and create a smoother batter.
- Watch the muffins near the end of baking – Every oven bakes a little differently, so start checking the muffins about 5 minutes before the suggested baking time is up.
- Test for doneness – Insert a toothpick or skewer into the center of a muffin. It should come out clean or with a few moist crumbs, but no wet batter.
- Let them cool before eating – Allow the muffins to cool in the pan for at least 10 minutes. This helps them set and makes them easier to remove from the muffin tin.
HERE’S HOW TO STORE THE MUFFINS
Allow the muffins to cool completely before storing to prevent condensation, which can make them soggy.
- At Room Temperature – Store the muffins in an airtight container lined with a paper towel to absorb any excess moisture. Place another paper towel on top before sealing the container. They will stay fresh at room temperature for up to 1 day.
- In the Refrigerator – Because these muffins contain fresh strawberries, they’re best to be stored in the refrigerator. The muffins will stay fresh for up to 5 days. Keep them in an airtight container lined with paper towel, then place another paper towel on top before sealing the container.
- In the Freezer – These muffins freeze beautifully too! Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
- To enjoy the muffins – Thaw at room temperature for a few hours. You can also microwave the miffins for about 10 seconds until warm and soft, or warm them in a 350°F oven for about 8-10 minutes.
Strawberry Chocolate Banana Muffins
These moist strawberry chocolate banana muffins are seriously irresistible and insanely delicious! Made with ripe bananas, rich cocoa powder, melty chocolate chips, and fresh strawberry chunks, they’re packed with flavor in every bite. Perfect for your next brunch or a cozy breakfast treat!
Ingredients
- 166g (1 + 1/3 cups, spoon and level method) all-purpose flour
- 43g (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 230g (1 cup) mashed bananas
- 113g (1 stick) unsalted butter, melted
- 80g (1/3 cup) greek yogurt
- 100g (1/2 cup) granulated sugar
- 110g (1/2 cup) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 80g (1/2 cup) small diced strawberries
- 85g (1/2 cup) chocolate chips
Instructions
- Cut the strawberries into small chunks, then spread them on a plate lined with paper towels to absorb any excess moisture.
- Line a muffin tin with paper liners and preheat your oven to 400°F.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, mash the bananas until smooth and no large chunks remain. Add the granulated sugar, brown sugar, Greek yogurt, and melted butter, then whisk until well combined.
- Add the dry ingredients to the wet ingredients and gently mix until no streaks of flour remain.
- Fold in the chopped strawberries and chocolate chips, mixing just until evenly distributed.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 400°F for the first 5 minutes, then reduce the oven temperature to 350°F and continue baking for 18–20 minutes, or until a skewer inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for at least 10 minutes before serving. Enjoy!
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