Preheat oven to 350. Line or grease muffin tin.
In a large mixing bowl, mash up bananas until they are near liquidy. Add in eggs and combine well to mix the eggs. You want to make sure the eggs are fully mixed and beaten.
Add in the remaining wet ingredients - oil, maple syrup, vanilla, and creamy nut butter and mix very well.
Once all wet ingredients are well combined, fold in the dry. Add baking powder, baking soda, coconut sugar, and flour. Mix well until a thick and smooth batter is formed. You want to make sure to get out all the chunks of flour!
Using an ice cream scoop or large spoon, evenly pour batter into each vessel of the muffin tin. Fill about 3/4 of the way up or a tiny bit more.
Chop up strawberries into small 1/4 inch pieces. Sprinkle a few on top of the batter in each muffin spot. Shake so they even out and some of the pieces fall inside.
Option to sprinkle a little coconut sugar on top of each one! Just adds a little more sweetness for the strawberry shortcake feel :)
Bake on the middle rack for 25 minutes. ENJOY!!
If you are making a traditional loaf size, bake for 50-55 minutes.
**Store in room temp for 2 days and in the fridge for 3-4. Best consumed the day of or freeze.**
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