Strawberry Chocolate Chip Muffins

The back-to-school commercials and sales have started and I’m sitting here wondering where the summer is going. I know a lot of kiddos are starting school in the next few weeks. School doesn’t start back for us until after Labor Day, but with August almost here, I like to start back with back-to-school eats!

I like to keep a pretty steady supply of muffins in the freezer. Maddie has always loved them since she was really young and often asks for one for breakfast or a snack. I’ve also been buying a crazy ridiculous amount of strawberries. They’ve been on sale and Natalie would eat a half a pint in one sitting if you let her! I never really bake with strawberries and I’m missing out.

Strawberry Chocolate Chip Muffins

These muffins have the perfect amount of strawberries and are studied with melty chocolate chips. I love these muffins because they do not contain a ton of sugar, just 1/2 cup. I also add applesauce which adds a bit more of sweetness and helps make them nice and moist!

The chocolate chips obviously come highly recommended, but you can leave them out if you desire. You can also mix in chopped nuts, flax, or chia seeds for some added nutrition. With the reduced sugar in these, I love them as a quick breakfast or as a snack for when you want a little sweetness. These freeze wonderfully and I just defrost them in the microwave for 45 seconds or so.

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins
Yield: 10-12 muffins

Strawberry Chocolate Chip Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

These easy homemade muffins are made with fresh strawberries and chocolate chips! Perfect for breakfast or a snack!


  • 1/2 cup plain Greek yogurt
  • 1/2 cup coconut oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup light brown sugar
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups diced strawberries
  • 2/3 cup mini semi-sweet chocolate chips


  1. Preheat oven to 375 degrees F. Line a muffin tin with liners or lightly spray with non-stick spray and set aside. In a large bowl, mix together the yogurt, coconut oil, mashed banana, vanilla, and the egg. Stir in the brown sugar.
  2. In a separate bowl, stir together the flour, baking soda, baking powder, and the salt. Fold in the dry ingredients in with the wet ingredients until just combined. Gently fold in the strawberries and chocolate chips. Divide the batter evenly amongst each cavity. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 235Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 151mgCarbohydrates: 29gFiber: 2gSugar: 16gProtein: 3g

Strawberry Chocolate Chip Muffins