Preheat your oven to 425° F. Spray a muffin tin* with non-stick baking spray and set aside.
In a medium sized bowl, whisk together the yogurt and the eggs. Add in the sugars and whisk again. Then add in the milk, mashed bananas, coconut oil, lemon juice and vanilla extract. Mix well.
In another medium bowl, sift together the flour, baking soda, baking powder and salt. Using a rubber spatula, gently fold the dry ingredients in to the wet ingredients.
Fold in the chopped strawberries. Be careful to not over mix muffin batter! Scoop the batter into prepared tins and garnish with a banana coin and a sliver of strawberry. Right before putting the muffins in the oven lower the baking temperature to 375° F.
Bake for 22-25 minutes. The large muffins take longer so if you use a small cupcake pan, I would check on muffins around 15 minutes. Use a toothpick to see if they are done! Let muffins cool for ~5 minutes and then enjoy!
This makes 12 cupcake sized muffins or 8 jumbo large muffins. If you do not have Greek yogurt, you may use sour cream!Pro tip to prevent soggy bottomed muffins:The solution to the strawberries sinking to the bottom of the muffins is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking