These strawberry choc chip banana muffins are the kind of recipe that quietly becomes a staple.
They’re soft, lightly sweet, freezer friendly and incredibly practical - which makes them perfect as postpartum snacks, lunchbox muffins, or something to reach for during busy mum life.
I’ve always loved banana muffins as a base because they’re forgiving, naturally sweet and stay moist for days. Adding strawberries gives them a little brightness and freshness, while dark chocolate chips bring just enough indulgence to make them feel like a treat - without tipping into overly sweet territory.
They’re made with simple pantry ingredients, no complicated swaps, and they freeze beautifully. Which means you can batch bake once and have nourishing snacks ready to go for the week (or the month).
Whether you’re feeding toddlers, packing lunchboxes, navigating postpartum hunger, or just want something homemade with your coffee - these muffins fit real life.
Strawberry Choc Chip Banana Muffins
Freezer friendly · Naturally sweet · Perfect for lunchboxes & mum snacks
Ingredients
1¾ cups plain flour or spelt flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
4 Medjool dates, finely chopped
2 large ripe bananas, mashed
120 ml extra virgin olive oil
½ cup raw sugar
1 large egg
1 tsp vanilla extract
100 ml milk
¾ cup fresh strawberries, diced
½ cup dark choc chips
Method
Preheat oven to 170°C fan (180°C conventional) and grease a 12-hole muffin tray.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
In a separate bowl, whisk mashed banana, olive oil, raw sugar, egg, vanilla and milk until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Toss the diced strawberries lightly in 1 tablespoon of flour (optional but recommended), then fold through the batter along with the choc chips.
Spoon mixture into muffin cases, filling each about ¾ full.
Bake for 18–22 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tray for 5 minutes before transferring to a wire rack.
Storage
Room temperature: 3–4 days in an airtight container
Fridge: up to 6 days
Freezer: up to 2 months
They defrost beautifully and are perfect straight into lunchboxes from frozen.
Why I Love These as Mum Snacks
There are a few reasons this recipe works so well in our house:
Freezer friendly - bake once, eat for weeks
Naturally sweetened with banana + dates
Soft and moist (even after freezing)
Kid approved
Easy to pack into lunchboxes
Gentle enough for postpartum but satisfying enough for adults
They’re one of those snacks you don’t have to overthink.
Why They Work for Postpartum
Postpartum hunger is real - and unpredictable.
These muffins provide:
Carbohydrates for energy
Healthy fats from olive oil
Fibre from fruit
A little chocolate for joy
They’re easy to eat one-handed and gentle on digestion - which matters more than people talk about.