Preheat your oven to 350°F (175°C) and prepare a mini muffin pan with liners or spray.

Mash the ripe banana in a large mixing bowl until smooth.

Add the egg, melted butter, Greek yogurt, and vanilla extract to the mashed banana and whisk together.

In another bowl, combine flour, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture until just combined.

Fold in the finely chopped strawberries until evenly distributed.

Fill the muffin cups about 2/3 full with the batter.

Bake for 11-14 minutes or until lightly golden and a toothpick comes out clean.

Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack.