*1 and 3/4 cup Diced Strawberries, set 1 and 1/4 cups aside
*1/3 cup Extra Light Olive Oil or Vegetable Oil, I like half of each
*1/4 cup Sugar
*1/4 cup Brown Sugar
*1 Large egg
*1 teaspoon Vanilla Extract
*1 cup All-purpose Flour, plus 2 tablespoons set aside
*1/4 cup quick Oats, blended fine, more for topping
*1/4 cup Rolled Oats, blended fine
*1 teaspoon Baking Soda
*1/2 teaspoon Sea Salt
*1/2 cup Semi-sweet Chocolate Chips, divided
*12 Cupcake cups
Directions:
Combine in a bowl the bananas and 1/2 cup of the strawberries and smash them with a fork and add the sugar and brown sugar, stir to combine. Set aside.
In a one cup measuring cup add the oil, egg and vanilla to the banana mixture, whisk with a fork and add to the banana mixture. Stir together. Set aside.
Then in a larger separate bowl add the flour, oats, salt and soda. Then add the 2 above wet mixtures to the dry flour mixture. Stir to combine.
Take one cup of the strawberries, (Leaving 1/4 cup of the strawberries for topping each muffin before baking.) add 2 tablespoons of flour to the cup of strawberries, toss to coat, then stir carefully into the batter along with 1/4 cup of the chocolate chips.
Using an ice-cream scoop, scoop batter into a muffin tin lined with cupcake/muffin liners. Top with the remaining strawberries, chocolate chips and a sprinkling of quick oats.
Place muffins in preheated oven and turn down oven to 350*F. and bake for 20 to 24 minutes or until tops are set.
