1/2cupplain 1% yogurtyou could sub sour cream or applesauce
2cupswhole wheat flour
1cupall purpose flour
Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. (You may end up needing a few extra)
To a large bowl add bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined (I use the whisk to mash my bananas as I'm doing this).
Using a whisk or spatula, gently stir in dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg), ensuring even distribution without overmixing. Fold in chocolate chips and fresh strawberries.
Fill liners with batter, about ¾ full. Bake for 18-20 minutes, until golden and a toothpick comes out dry or with moist crumbs. Store in the fridge for up to 5 days or in the freezer for up to 6 months.