Step 1

Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.

Step 2

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Step 3

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.

Step 4

Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. **Batter will be THICK and that is normal since there is no liquid in recipe!**

Step 5

Spoon batter into prepared tin, filling each until about ¾ of the way full.

Step 6

Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.

Step 7

Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.