Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and give them a light spray of nonstick baking spray to ensure easy removal.

Mash the bananas in a large bowl using a fork. It’s perfectly fine to leave some chunks; they add delicious texture to the muffins!

Combine the slightly cooled melted butter, granulated sugar, egg, and vanilla extract into the bowl. Whisk together until everything is fully blended and looking creamy.

Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a separate medium bowl.

Fold the dry ingredients into the banana mixture using a rubber spatula, mixing gently until just combined.

Incorporate the semi-sweet chocolate chips and freeze-dried strawberries.

Divide the batter evenly among the 12 muffin cups, filling each up to about ¾ full.

Press a few extra chocolate chips and freshly diced strawberries on top of each muffin.

Bake at 425°F for 5 minutes.

Reduce the temperature to 350°F without opening the oven door and bake for an additional 10 to 12 minutes.

Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.