These strawberry chocolate banana muffins taste just so good and so much healthier than a typical muffin. Soft, moist chocolatey and fruity they're the perfect afternoon snack.
Banana strawberry and chocolate muffins are so easy to make
I have a real love of muffins. I love to eat them and I love to make them. They are one of the easiest things you can make. So if you are scared of baking, don't be. Just put all the ingredients in a bowl, fold them together and that's basically it with most muffin recipes.
The thing that's even better about these chocolate strawberry muffins is that they are full of fruit as well as being chocolatey! They're a great way of using up those overripe bananas that we all have and don't want to eat any more because the skin's all brown. Just mash them up and put them in some fruity banana muffins.
Ways to adapt these chocolate banana muffins
I almost always make muffins with overripe bananas and this recipe is just an adaptation of one my favourite muffin recipes. I've never posted the basic recipe but I've made them with chocolate chips, mini creme eggs and raisins.
That's not all though as I suspect this summer I'll try a few more fruity variations. I think plums or nectarines would be fantastic in these fruity muffins as would other berries like raspberries or blueberries.
In fact, just thinking about the other variations I could make has me wanting to rush out to buy bananas again. Just so I can let some of them go black!
What to do with too many overripe bananas
If you have too many overripe bananas then just peel and freeze them to use later. Wrap the individual bananas in cling film and lay them on a tray in the freezer. When they have frozen, put them all together in a freezer bag. Just defrost the bananas whenever you need them. They should be fine in the freezer for up to 4 months.
Alternatively you can slice them first then take the pieces straight from the freezer and put them in smoothies.
When to eat chocolate strawberry banana muffins
I love these chocolate banana muffins as an afternoon snack but you could even eat them for breakfast. You can also eat them as a dessert fresh from the oven with a little cream, ice cream or yogurt, depending on how decadent you're feeling!
Can you freeze these muffins?
Because of the fresh strawberries these chocolate banana muffins won't keep for longer than 2-3 days at most after you've baked them but they do freeze well. So if you won't have time to eat them when they're freshly made then just pop some of them in the freezer. You'll thank yourself later.
You can freeze them for up to 3 months. Just wrap them up well in an airtight bag or container.
Recipe for Strawberry Chocolate and Banana Muffins
- 2 bananas
- 2 eggs
- 100 ml vegetable oil
- 30 ml milk
- 1 tsp vanilla extract
- 180 g self-raising flour
- 1.5 tsp baking powder
- 45 g cocoa powder
- 170 g caster sugar
- 200 g strawberries quartered (or halved if they are small)
- Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
- Add all the rest of the ingredients, except the strawberries. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix. Fold in the strawberry pieces.
- Line a muffin tin with muffin cases.
- Put a couple of spoonfuls of mixture into each case. The cases should be about two thirds full.
- Bake in a preheated oven at 160C for 20 minutes.
- Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.
Feel free to experiment with different fruit instead of strawberries.
Nutritional information is approximate and a guideline only.
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