Preheat the oven to 325 degrees F.

Lightly spray and line 2 muffin pans.

These make approximately 18 muffins.

Wash and slice strawberries into quarters.

Set strawberries in a bowl.

Add the agave syrup and mix.

Set the strawberries in the fridge for 1 hour.

Once the strawberries have mixed with the agave syrup, remove from the fridge.

In a mixing bowl, add the flour, salt, and baking soda.

Sift these dry ingredients or mix with a whisk and set aside.

In the bowl of a mixer, add the egg whites.

Mix until light.

Add the butter and the brown sugar, then mix for 2 minutes until light brown.

Then brake up the bananas and add to the bowl along with the applesauce and vanilla.

Turn the mixer on and mix for 2 minutes until the bananas are broken down.

Add the strawberries and their juice to the bowl.

Mix for 1 minute.

Next add the flour mixture in one cup increments, turning on the mixer and mixing for 30 seconds.

Once the batter is fully mixed, mix in the chocolate chips by hand.

Scoop a large spoonful of batter into the lined muffin pan, filling 3/4 of the way up each muffin holder.

Bake for 20-25 minutes until cooked through the middle.

Let cool for 10 minutes and then enjoy!