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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk these ingredients together until a smooth, uniform mixture is formed.

Crack the two room-temperature eggs into the sugar-butter mixture, then add the vanilla extract. Whisk thoroughly until all ingredients are fully incorporated and the mixture is light and fluffy.

Add the mashed bananas and Greek yogurt to the wet ingredients. Mix well until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Ensure there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the mini chocolate chips and diced strawberries until evenly distributed throughout the batter.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk these ingredients together until a smooth, uniform mixture is formed.

Crack the two room-temperature eggs into the sugar-butter mixture, then add the vanilla extract. Whisk thoroughly until all ingredients are fully incorporated and the mixture is light and fluffy.

Add the mashed bananas and Greek yogurt to the wet ingredients. Mix well until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Ensure there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the mini chocolate chips and diced strawberries until evenly distributed throughout the batter.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
