• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
• Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
• Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
• In another mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
• Stir the dry ingredients into the wet and pour in the finely diced strawberries. If yours are thawed, discard juice released or the muffins will be too moist.
• Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top if desired.
• Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
• Cool in the pan for 5 minutes, then release and cool down on a wire rack. Brush some maple syrup on top for extra sweetness if desired.

Storage

• Store in a cake box in the fridge for up to 5 days or freeze and thaw the day before eating.