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  • Dairy Free
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5 from 3 votes
Home | Recipe | Breakfast | Muffins

Healthy Strawberry Banana Chocolate Chip Muffins

Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Protein 4g
Carbs 20g
Fats 11g
Get ready to meet your new favorite grain-free, gluten-free, Springtime muffins: my favorite Strawberry Chocolate Chip Banana Muffins! These glorious beauties are made with coconut flour, and filled with bananas, fresh strawberries, almond butter, and chocolate chips. The result of these ingredients combined in this recipe: a light and fluffy textured muffin, perfect for breakfast or any time of day. This recipe will be in your rotation for years to come. Enjoy!

Recipe by:

Nicole Modic

February 25, 2025
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    7.9K shares

    Spring is finally here, and fresh strawberries are starting to make their appearance at the farmers markets, and I couldn’t be more excited. I am a huge strawberry lover! And because I also love chocolate, I had to create a muffin recipe combining my love for both. These Strawberry Banana Chocolate Chip Muffins are gluten-free, grain-free, lightly sweetened with maple syrup and coconut sugar, and have the perfect light and fluffy texture. It’s a recipe I come back to year after year, as soon as I see fresh strawberries pop up!

    Ingredients needed to make these healthy strawberry banana chocolate chip muffins

    Like all my recipes, you don’t need a million ingredients – you need just a handful of simple things!

    • Bananas: The banana in this recipe is both for texture, moisture and sweetness. If you avoid banana, you can substitute for 2/3 cup applesauce in it’s place.
    • Almond butter: I love almond butter in this recipe, but you can substitute for any nut butter of choice, or sunflower seed butter. I haven’t tried with tahini, but I’m sure that would be delicious and work, too!
    • Eggs: I created this recipe using eggs because they make the perfect fluffy muffins. I haven’t tried using flax eggs instead, but I do think it will work just fine.
    • Maple syrup: These muffins are sweetened with both maple syrup and coconut sugar – and not too much. You don’t have to worry about these muffins being overly sweet. But the reason for using both sweeteners is mainly for the texture, since maple syrup is a liquid, with a delicious maple taste, and coconut sugar is a dry sweetener, with a light coconut taste. Use both.
    • Vanilla extract: Vanilla extract is always the star in any baking recipe, it adds the best flavor!
    • Coconut flour: This recipe needs coconut flour. Please do not try and substitute for any other flour, as it will not work. The reason? Coconut flour is not interchangeable 1:1 with other flours. It’s highly absorbent, which is needed because of all the moisture from the bananas, strawberries, eggs, and the maple syrup.
    • Coconut sugar: See note above re: maple syrup.
    • Baking powder: Baking powder is what is going to make these muffins rise, so don’t skip it!
    • Strawberries: I use fresh strawberries in this recipe, because I like to make these muffins as soon as the fresh strawberries make their appearance at the farmers markets! That said, if you want to try this recipe with frozen strawberries, you can, but I recommend thawing them just enough to cut them into small pieces, then tossing them lightly with tapioca flour or arrowroot flour. This is so that they don’t get too watery and sink to the bottom during baking. But if you have access to fresh strawberries, use them!
    • Chocolate chips: If you are dairy-free, be sure to use dairy-free chocolate chips in this recipe. Otherwise any chocolate chips will do, including white chocolate chips – YUM!

    How to make these grain-free strawberry banana chocolate chip muffins

    To make these muffins, I love using a high-speed blender, but if you don’t have one, that’s ok. You can make these using mixing bowls and a spoon! Easy peasy!

    1. The first thing you need to do is preheat your oven to 375 F and line a muffin tin with liners, or grease them well with oil, so that they don’t stick and are easy to pop out!
    2. Next, get out your blender, and add the bananas, almond butter, eggs, maple syrup, and vanilla extract. Blend for about 30 seconds until smooth.
    3. Then add the coconut flour, coconut sugar, and baking powder. Blend for another 30 seconds, until smooth.
    4. Get out a large bowl, and transfer the batter to the bowl. 
    5. Fold in 1/2 cup of the strawberries and 1/4 cup of the chocolate chips.
    6. Fill each muffin cavity with batter, about 3/4 full.
    7. Top each muffin with remaining strawberries and chocolate chips.
    8. Bake for 20-22 minutes, or until a toothpick comes out clean. These muffins cook pretty quickly because coconut flour is so light and airy, so just keep an eye on them.

    Storage instructions these muffins

    These muffins are best if stored in an air tight container in the refrigerator. For one, they don’t contain any preservatives, and because strawberries are moist, they will get bad if you leave them out on your counter for more than 1-2 days max. If you refrigerate them, you can keep them for 5-7 days. These muffins also freeze really well, so if you go that route, they will last for over 2 months.

    If you make this recipe, please be sure to leave a comment and a rating below! This helps other people decide whether to make this recipe. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Enjoy! xx

    Home | Recipe | Breakfast | Muffins

    5 from 3 votes

    Healthy Strawberry Banana Chocolate Chip Muffins

    • Dairy Free
    • Gluten Free
    • Nut Free
    • Paleo Friendly
    • Refined Sugar Free
    Prep Time 10 minutes mins
    Cook Time 22 minutes mins
    Total Time 32 minutes mins
    Get ready to meet your new favorite grain-free, gluten-free, Springtime muffins: my favorite Strawberry Chocolate Chip Banana Muffins! These glorious beauties are made with coconut flour, and filled with bananas, fresh strawberries, almond butter, and chocolate chips. The result of these ingredients combined in this recipe: a light and fluffy textured muffin, perfect for breakfast or any time of day. This recipe will be in your rotation for years to come. Enjoy!
    print pin
    Servings: 12 muffins
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    Ingredients

    • 2 bananas, medium-sized and ripe
    • ¾ cup almond butter, creamy
    • 2 eggs, room temperature
    • ¼ cup maple syrup⁣
    • 1 teaspoon vanilla extract
    • ⅓ cup coconut flour⁣
    • ¼ cup coconut sugar⁣
    • 1 teaspoon baking powder⁣
    • ¾ cup strawberries⁣, fresh & chopped
    • ¼ cup chocolate chips⁣, dairy free

    Instructions 

    1. Preheat oven to 375 F. 
    2. Line a muffin tin with liners or spray the cavities well so the muffins don’t stick. 
    3. Next, in a blender, add the bananas, almond butter, eggs and maple syrup. Pulse for about 30 seconds or until the mixture is smooth. 
    4. Next, add the coconut flour, coconut sugar, and baking powder. Pulse for another 30 seconds until incorporated. 
    5. Pour the batter into a medium bowl, and gently fold in 1/2 cup of the strawberries and 1/4 cup of the chocolate chips. 
    6. Then, fill each muffin cavity with batter about 3/4 way to the top. 
    7. Add remaining strawberries and chocolate chips to the top of each muffin. 
    8. Bake for 20-22 minutes or until a toothpick comes out clean.
    Nutrition Hide Nutrition
    Calories: 183kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 0.2mgSodium: 51mgPotassium: 238mgFiber: 4gSugar: 11gVitamin A: 16IUVitamin C: 7mgCalcium: 86mgIron: 1mg
    Hey I’m Nicole!

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    What others are saying

    1. Andreea
      May 23, 2020

      These muffins are delicious – loved the combination of the chocolate and strawberries in them!! I’ve tried baking with coconut flour before and never liked the results, but these were PERFECT!

      Reply
    2. Nilima
      July 4, 2020

      Tried these last weekend, they were simply awesome. Just skipped the coconut.

      Reply
    3. Lisa Schweitzer
      July 26, 2020

      If I only have brown sugar, can I use that instead of coconut sugar?

      Reply
    4. Kimberly Spicker
      April 7, 2021

      OMG NICOLE! This one of my favorite recipes. I made a dozen on Monday and they are GONE! So fresh, moist, and tasty! Thank you for creating and sharing with all of us!

      Reply
      1. kalejunkie
        April 7, 2021

        I am so so so happy to hear that! Thank you so much Kimberly!

    5. Nicole
      April 11, 2021

      Could I make these into a loaf pan?

      Reply
    6. Emily
      June 12, 2021

      5 stars
      Love these? The only thing is that the vanilla is not included in the instructions.

      Reply
    7. Nada
      July 18, 2021

      5 stars
      So so good! Love everything u post. But where do you put vanilla extract? It doesn’t say in directions

      Reply
      1. kalejunkie
        July 26, 2021

        Thank you Nada! It’s in step two: “Next, get out your blender, and add the bananas, almond butter, eggs, maple syrup, and vanilla extract. Blend for about 30 seconds until smooth.”

    8. Katie
      October 24, 2021

      Just made mini versions these with my 3 year old and they are delicious!
      We subbed peanut butter and left out the coconut sugar and they were still divine!!

      Reply
      1. kalejunkie
        October 25, 2021

        That sounds so delicious, Katie! I’m so glad it turned out so well, and that you both were able to make them together. Thank you for your review!

    9. Nicole J Schwing
      February 23, 2025

      Love your recipes! Sometimes when I click on nutritional info nothing shows. How do I get the info from each recipe?
      Thanks so much,
      Nicole

      Reply
      1. kalejunkie
        February 25, 2025

        Hi Nicole! We are actively adding nutritional info to all of our recipes. In the meantime, you can plug the recipe into an app like MyFitnessPal and grab the info that way!

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