Preheat oven to 325F degrees and lighlty spray your muffin tins.
Combine flour, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, whisk the honey and brown sugar together until thick but smooth.
Add the mashed banana, yogurt, beaten egg, and vanilla.
Pour the wet ingredients into the dry ingredients.
Add the milk slowly, this will thin the batter.
Gently fold in the strawberries last. Be careful not to over-mix.
Evenly divide the batter between the muffin tins and fill almost all the way to the top.
Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
Allow the muffins to cool completely.
Pat the strawberries dry with a paper towel after slicing to help prevent the batter from turning pink. You can use any yogurt, Greek or traditional, plan or fruit flavored. I used banana flavor. I don't recommend using cupcake liners because they will stick to the muffins.