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Preheat oven to 425. Grease or line a 12-cup muffin tin.
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In a medium bowl, mix Greek yogurt and egg together until well combined. Add in white sugar and mix. Set aside.
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In a small bowl, sift flour, baking soda, cinnamon, and salt.
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Stir dry ingredients into the Greek yogurt mixture and mix until mostly combined. The mixture will be dry. Set aside.
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In a small bowl, mash bananas with brown sugar and vanilla extract. Once combined, add the banana mixture to the flour mixture.
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Once combined, add in the strawberries and chocolate chips.
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Evenly disperse in muffin tins, about 3/4 of the way full.
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Bake at 425 for 5 minutes; this gives the muffins a bakery "dome" muffin top. Drop temperature to 350 and bake for 12-14 more minutes, or until a toothpick or cake tester comes out clean.
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Allow to cool.
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Enjoy!