1cupfrozen (thawed) or fresh strawberries, chopped
Preheat oven to 350 degrees. Sift flour and baking powder together into a mixing bowl. In another small bowl whisk together banana and egg. Add milk, oil, vanilla and sugar and stir until smooth. Pour liquid ingredients into dry ingredients and fold in just until combined (mixture may be slightly lumpy). Add strawberries and stir gently just until evenly distributed.
Fill 9 spaces in a muffin tin to about halfway full. Bake for 20-25 minutes, until tops of the muffins are golden. Remove from the oven and allow to cool slightly before removing from the muffin tin.
These muffins are moist and soft, but are best enjoyed the day they are made due to the very small amount of fat used in the batter.