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4.8 from 5 votes

Strawberry Banocolate Muffins

Strawberries, Chocolate and Banana make a delicious combination for these light and airy muffins.
Course Snack, teatime
Cuisine American, British
Keyword banana, Chocolate, strawberry
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16
Author Camilla Hawkins


  • 240 g Plain flour
  • 175 g Caster sugar
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • ½ tsp Salt
  • 1 Egg
  • 125 ml Light olive oil
  • 125 ml Fat free or low fat Greek yogurt
  • 1 tsp Vanilla extract
  • 2 - 3 Medium mashed ripe bananas (about 250ml)
  • 160 g Chopped strawberries
  • 120 g Milk or Dark chocolate chips


  • Preheat the oven to 180°C.
  • Place 16 muffin cases in a muffin tray/trays.
  • In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt, mix well.
  • In smaller bowl, whisk the egg, oil, yogurt and vanilla.
  • Stir this into the dry ingredients until just moistened.
  • Fold in the bananas, strawberries and chocolate chips.
  • Fill muffin cases two thirds full.
  • Bake for 22 – 25 minutes or until a cocktail stick inserted in middle comes out clean. The strawberries will be moist.
  • Cool for 5 minutes, then put on a wire rack to cool.


Make sure you pat your strawberries dry with some kitchen paper to avoid soggy sinking strawberries.