1-In a large bowl, whisk together the 2 large eggs, 1/2 cup plain yogurt or sour cream, 1/4 cup vegetable oil, 1/4 cup lightly packed brown sugar, 1 teaspoon vanilla extract, and 1 cup mashed banana until well combined.

2-In a separate bowl, whisk together the 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons cinnamon to evenly distribute the dry ingredients.

3-Create a well in the dry ingredients and pour in the wet mixture, then stir gently until just combined to avoid over-mixing, which helps maintain a light texture.

4-Gently fold in the 1 cup chopped strawberries to add fresh bursts of flavor without breaking them down too much.

5-Divide the batter evenly among 12 muffin cups, filling them appropriately for perfect rising.

6-Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack.