Preheat oven to 375 convect roast or 400 regular bake.

Place the cut strawberries on a parchment lined baking sheet.

Combine the pomegranate molasses and vanilla and then pour on strawberries and toss to coat evenly.

Place cookie sheet in the oven. The strawberries should be done in about 12 minutes but check at 10 minutes. If they are bubbling and just starting to break down, they are ready. You want them to start caramelizing and softening up but not to fall apart. I originally roasted mine for 13 minutes but think I could have taken them out a minute or two sooner. If not using convect, still check at 10 minutes but might take up to 15 minutes to finish. Go by sight, not just by time.

Now turn the oven to 425 regular bake for the muffins.

After removing the strawberries from the oven and letting them cool, put into a strainer and reserve any liquid that strains out. (Strawberries can be prepared a day ahead and stored in the fridge. Take them out and strain while you prepare the rest of the ingredients.) They should yield about 1 cup of strawberries.

While the strawberries are roasting, prepare your muffin tin by either greasing the individual openings or using baking liners. (The recipe yielded 14 muffins but if filled a bit higher, you can probably squeeze the batter into 12.)

Then grind the oats, mash the bananas, and measure out your chocolate chips. Be sure to check on your strawberries!

Prepare your dry ingredients in a small mixing bowl. Combine the oats, flour, baking powder, baking soda, and salt.

In a medium mixing bowl, cream the sugars and butter together (could do this in a kitchenaid mixer but I did it by hand with a wooden spoon)

Then add in the Greek yogurt, 1 tablespoon of maple syrup, 2 eggs,1 teaspoon of vanilla extract, and the mashed bananas. Use a whisk to combine it all together or mix on medium speed in your mixer.

Then add the dry flour mixture into the wet ingredients, mixing just enough to combine.

Add in the chocolate chips and about 3//4 cup of strained strawberries.

Scoop the batter into your muffin tins. If you have strained strawberry juice and any leftover strawberries, place a roasted strawberry on top of each muffin and brush each with a bit of strawberry juice. Place in the oven at 425 regular bake for 5 minutes, then turn the temperature down to 375 and bake for 15 more minutes or until a toothpick comes out clean (except for oozy melted chocolate).

Cool on a wire rack and enjoy still warm or store in a container once cooled.