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Brown the butter:In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it turns golden brown and smells nutty. Remove from heat and add cocoa powder, instant coffee powder in hot brown butter to bloom and let it cool slightly.
Mix the wet ingredients:In a large bowl, add the browned butter mixture with cocoa powder & instant coffee and light brown sugar. Whisk until well combined. Add the eggs, vanilla extract, mashed bananas, and Greek yogurt. Mix until smooth and fully incorporated.
Add the dry ingredients: Sprinkle in the baking powder, baking soda, and salt. Add the all-purpose flour and gently mix just until combined. Do not overmix.
Fold in chocolate and strawberries: Gently fold in the chocolate chips or chunks and strawberries until evenly distributed.
Divide the batter evenly into a lined muffin tin.Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool before serving.