Preheat oven to 425°F. Line three 6-count mini muffin tins with paper liners or spray with non-stick cooking spray. Set aside.

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

In a large bowl or the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.

Slowly mix in the egg, vanilla, and yogurt.

Add the flour mixtureand mix on low speed until just combined. Add in the mashed banana, mix until just combined adn then stir in the strawberries. The batter will be thick, so don't be alarmed.

Use a medium cookie scoop, and put one scoop per muffin tin spot.

Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 8 minutes, or until muffins are lightly browned.

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