Chocolate Chip Strawberry Banana Muffins
Chocolate Chip Strawberry Banana Muffins
Ingredients
For the Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 bananas, mashed
- 2/3 cup Greek yogurt
For the Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the Add-ins
- 1 cup mini chocolate chips
- 1 cup strawberries, diced
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
Add the mashed bananas and Greek yogurt to the wet ingredients. Mix well until just combined.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Ensure there are no lumps.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min - 7
Gently fold in the mini chocolate chips and diced strawberries until evenly distributed throughout the batter.
⏱️ 2 min
- 8
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 9
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.
⏱️ 25 min•🌡️ 375
- 10
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.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Chip Strawberry Banana Muffins
For the Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 bananas, mashed
- 2/3 cup Greek yogurt
For the Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the Add-ins
- 1 cup mini chocolate chips
- 1 cup strawberries, diced
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
Add the mashed bananas and Greek yogurt to the wet ingredients. Mix well until just combined.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Ensure there are no lumps.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min - 7
Gently fold in the mini chocolate chips and diced strawberries until evenly distributed throughout the batter.
⏱️ 2 min - 8
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 2 min - 9
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.
⏱️ 25 min•🌡️ 375 - 10
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.
⏱️ 4 min