Healthier Chocolate Strawberry Banana Muffins
Prep time
Cook time
Total time
Healthier Chocolate Strawberry Banana Muffins are moist and chocolatey, and packed with fresh fruit and Greek yogurt for a healthy breakfast or snack!
Serves: 16 muffins
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ½ cup unsweetened cocoa powder (I used Hershey's dark)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup light brown sugar, packed
  • ¼ cup canola oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup mashed banana (about 2 large)
  • ½ cup vanilla Greek yogurt (I used Chobani 0% vanilla)
  • ¼ cup non-fat milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, stemmed and chopped in to small chunks
  • ¼ cup semi-sweet mini chocolate chips (optional)
  1. Preheat the oven to 400 degrees. Line two standard size muffin tins with 16 paper liners.
  2. In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk the brown sugar, canola oil, egg, and egg yolk together until foamy, about 1 minute. Whisk in the banana, Greek yogurt, milk, and vanilla until well combined. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the fresh strawberries and chocolate chips.
  4. Using an ice cream scoop, fill the muffin liners ⅔ full of batter. Bake the muffins on the middle rack of the oven for 15-17 minutes, or until the tops spring back when gently pressed, and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
  5. Store muffins in an airtight container at room temperature. Enjoy!
Recipe from Flavor the Moments.
Recipe by Flavor the Moments at