Preheat oven to 375 degrees.

Prepare two muffin pans with either muffin liners or by brushing them with coconut oil.

In a small bowl, mix together flour, oats, baking powder and salt.

In a separate, larger bowl, combined the coconut sugar, coconut oil, eggs, and vanilla and whisk until smooth.

Add the mashed banana.

Mix in the dry flour mixture into the wet mixture until completely incorporated.

Fold the chopped strawberries into the batter until evenly distributed.

Divide the batter among the prepared muffins tins (about 1/2 c per tin for 12 muffins).

Bake for 25-30 minutes until a toothpick inserted into the center of one of the muffins comes out clean.

Remove from the oven and cool for a couple of minutes before removing muffins from the pan.

Since these muffins contain no preservatives they will only last in a covered container for a few days if left out on the counter. Store them in the fridge and they will last one week.