A delightful twist on classic muffins, combining the sweetness of bananas and strawberries with the richness of chocolate chips.
Preheat your oven to 350°F (180°C) and prepare a muffin pan by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sift the dry ingredients together to ensure they are well combined and to remove any lumps.
In another bowl, whisk together the egg, oil, yogurt, and vanilla extract until smooth.
Make sure the yogurt is at room temperature to mix more easily with the other ingredients.
Mash the bananas and gently fold them into the wet mixture.
Use a fork to mash the bananas for a slightly chunky texture.
Add the wet mixture to the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the chopped strawberries and chocolate chips.
Coat the strawberries in a bit of flour before adding to prevent them from sinking to the bottom.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
