Wash the strawberries and pat them dry. Hull and chop into small pieces.
In a small bowl, make a flax egg. Combine the ground flaxseed with warm water. Stir, then let it sit for about 5 minutes until thick.
In a separate large bowl, mash up the peeled bananas using a fork or potato masher.
Add melted coconut oil, maple syrup, vanilla extract, and flax egg to the mashed bananas and mix together.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Little by little, add the dry ingredients into the banana mixture. Mix well until it is a smooth consistency.
Add the strawberries, and gently fold them into the batter.
Line a mini muffin tray with paper liners. Fill the muffin tins with the batter and bake in the oven for 13-16 minutes until the muffins are golden on top. (Note: if you choose to make regular sized muffins, they will take 20-23 minutes to bake.)