First, preheat oven to 375 degrees F.
Second, oil or place muffin paper liners into a mini or regular-sized muffin tin place aside.
Thirdly, place one cup of strawberries in a food processor with 1/4 cup coconut sugar and canned coconut milk and process until liquid.
Place 1 1/2 cup strawberries in a bowl with balsamic vinegar, 1/4 cup coconut sugar, vanilla, strawberry extract and stir until combined.
Mix together the liquid strawberries with the chopped balsamic strawberries.
Peel and mash brown bananas.
Once bananas are mashed combine them with strawberry mixture.
Add beaten eggs, melted oil, and monk fruit sugar to strawberry and banana mixture.
In a separate bowl combine cassava flour, baking soda, baking powder, and salt together.
Lastly, mix combined flour with strawberry and banana mixture.
Take a small cookie scoop and scoop up some of the muffin batter and place inside oiled muffin tins or muffin paper liners.
Continue until batter is out.
Take one small piece of the remaining cut up strawberries and place upright inside a muffin tin or muffin liner and press down.
Place in preheated oven and bake 10 -12 minutes for mini muffins. If using large muffin tins bake 15- 20 minutes.
Remove from oven allow to cool and serve.