Double Chocolate Strawberry Banana Bread Muffins
If you’re craving a rich, bakery-style muffin, these double chocolate strawberry banana bread muffins are the perfect treat. Made with ripe bananas, cocoa powder, melty chocolate chips, and fresh strawberries, they bake up incredibly moist with tall, domed tops and deep chocolate flavor. They’re easy to make, freezer-friendly, and perfect for breakfast, snacks, or dessert.
Servings: 4
Equipment
- Muffin tin
Ingredients
- 3 ripe bananas
- ½ cup olive oil or avocado oil
- ¼ cup brown sugar
- 2 large eggs
- ½ cup Greek yogurt or sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
- ¾ cup strawberries finely chopped
Instructions
- Preheat oven to 425°F and line a muffin tin.
- In a large bowl, whisk bananas, oil, sugar, eggs, yogurt, and vanilla until smooth.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Fold dry ingredients into wet until just combined.
- Gently fold in most of the chocolate chips and strawberries.
- Fill muffin liners nearly to the top.
- Top with remaining chocolate and strawberries.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake 13–17 minutes.
- Cool slightly, then transfer to a rack.
Notes
Tips for Perfect Chocolate Banana Muffins
- Use very ripe bananas for the best sweetness and moisture
- Finely chop strawberries to prevent excess moisture pockets
- Toss strawberries lightly in flour if they’re extra juicy
- Don’t overmix—this keeps the muffins tender
- Store muffins at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze for up to 3 months in an airtight container