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Strawberry Chocolate Chip Banana Muffins

Prep Time 15 mins
Total Time 35 mins
Servings 30 muffins

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These Chocolate Chip Banana Muffins are the best — so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries! 

These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!

This is weird, right?!

First of all, I don’t normally post on Tuesdays. Second, I actually just whipped up this recipe over the weekend. That’s right, just a few days ago.

These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!

If you don’t know by now, I am an obsessive planner and workaholic. Which means that I am normally making and photographing recipes for a few weeks (sometimes more than a few…) down the road. I am actually not a spontaneous person.

But I picked 4 gallons of fresh strawberries last week and it felt wrong to just not make anything with them. My kids — one and four — are always ravenous and muffins are one of their favorites! I thought it was time to add a strawberry twist to my favorite Banana Chocolate Chip Muffin recipe.

These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!

I have been making these Double Chocolate Banana Bran Muffins on repeat for what seems like the last 6 months — they are super healthy but they taste so fudgy, and we all love them! But it was time for a little change.

The fresh strawberries in these muffin add such a great burst of flavor, and I am a BIG fan of fruit and chocolate (aren’t you??). The recipe makes a good number (I got 30), so that you can store some in the freezer for sometime down the road, and they make great snacks for packing on summer road trips.

These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!

The rest of my 4 gallons of strawberries? I’m not telling you how many I ate just straight out of the pail.

NOTES:

  • The muffins usually come out pretty easily, but if you have problems with them sticking I have a bunch of these silicone muffin liners that I LOVE — nothing sticks to them and you can wash and reuse!
  • Often when I’m baking for the kiddos I like to bake these in my mini muffin pan — it makes them the perfect snack size so that there’s no waste!

Strawberry Chocolate Chip Banana Muffins

These Chocolate Chip Banana Muffins are the best -- so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Course Bread and Baked Goods
Servings 30 muffins
Calories 178kcal

Ingredients

  • 4 ripe bananas peeled and mashed
  • 1 1/2 cups sugar
  • 1/2 cup oil
  • 1/2 cup plain 1% yogurt you could sub sour cream or applesauce
  • 3 eggs
  • 1 tbsp vanilla
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup chocolate chips
  • 2 cups fresh strawberries diced

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. (You may end up needing a few extra)
  • To a large bowl add bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined (I use the whisk to mash my bananas as I'm doing this).
  • Using a whisk or spatula, gently stir in dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg), ensuring even distribution without overmixing. Fold in chocolate chips and fresh strawberries.
  • Fill liners with batter, about ¾ full. Bake for 18-20 minutes, until golden and a toothpick comes out dry or with moist crumbs. Store in the fridge for up to 5 days or in the freezer for up to 6 months.

Nutrition Information

Calories: 178kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 107mg | Fiber: 2g | Sugar: 17g

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Strawberry Chocolate Chip Banana Muffins
Prep time:
Cook time:
Total time:
Serves: 30
These Chocolate Chip Banana Muffins are the best — so moist but made healthier with whole wheat flour, yogurt and loaded with fresh strawberries!
Ingredients
  • 4 ripe bananas, peeled and mashed
  • 1½ cups sugar
  • ½ cup oil
  • ½ cup plain 1% yogurt (you could sub sour cream or applesauce)
  • 3 eggs
  • 1 tbsp vanilla
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup chocolate chips
  • 2 cups fresh strawberries, diced
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. (You may end up needing a few extra)
  2. To a large bowl add bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined (I use the whisk to mash my bananas as I’m doing this).
  3. Using a whisk or spatula, gently stir in dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg), ensuring even distribution without overmixing. Fold in chocolate chips and fresh strawberries.
  4. Fill liners with batter, about ¾ full. Bake for 18-20 minutes, until golden and a toothpick comes out dry or with moist crumbs. Store in the fridge for up to 5 days or in the freezer for up to 6 months.

 

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

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Comments

  1. Debby Ingram says

    Help i have the darker pans and keep burning my muffins. I only cook them for 20 minutes instead of 30. Should i turn down the heat and will they still get done if i do.

    • Ashley Fehr says

      I wouldn’t turn it down too much, maybe just to 325. Are they burning on the top or the bottom or both? If it’s the top, you could try covering lightly with foil halfway through

  2. Danielle says

    I love making muffins and freezing them to have on hand for later. You can never go wrong with strawberry and banana, plus a little chocolate doesn’t hurt either 😉

  3. Veronica Lamb says

    My husband eats sweets like it’s his job. Can’t. wait to “fool” him with this healthier version of these muffins. Thanks Ashley.

  4. Kelly says

    My kids are always begging for muffins and would love the strawberry and banana combo! We are going strawberry picking next weekend and I’m definitely saving some to make a batch of these delicious muffins!

  5. Dorothy Dunton says

    Hi Ashley! I make banana chocolate chip muffins, but the addition of strawberries takes muffins to another level! I sub in some whole wheat flour in my baking whenever possible, not necessarily because it’s healthier, I just like the taste! Muffins make great snacks any time of day or night.

    • Ashley Fehr says

      Yes, I love using whole wheat flour in baking! I rarely use all purpose anymore. And snacks are something we are always in need of here! These girls can snack like it’s their job! Lol.

  6. marcie says

    These muffins look so moist and fluffy — I’m glad you posted these so soon! I love this flavor combination, Ashley, and that wire rack is SO pretty. 🙂

  7. Sarah @Whole and Heavenly Oven says

    Nothing like strawberry season right?? I’m feeling the need to make like a TRIPLE batch of these gorgeous muffins and pack ’em all away in my freezer for whenever a gotta-have-it-NOW muffin craving hits. Can’t beat a strawberry/choc/banana combo!!

  8. Gayle @ Pumpkin 'N Spice says

    Strawberry banana muffins are a favorite of mine! I made a similar version a few months back and am hooked. I love the addition of chocolate chips in here. Sometimes you just gotta share the good stuff right away!

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