In a large mixing bowl, stir together the bananas, sugar, yogurt, canola oil, egg and vanilla until smooth.
Add the dry ingredients and stir until the batter is thoroughly mixed. Stir in the chocolate chips, reserving a few for the tops of your little muffin-lings. If you want, you could add some chunks of strawberry to the batter.
Spoon the batter into mini-muffin pans coated with cooking spray. Top each muffin with a berry piece, sprinkle whatever batter is still “exposed” with a bit of raw sugar, and add a couple chocolate chips.
Bake at 325° until a wooden pick inserted into the center comes out clean, about 20 – 25 minutes.