Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until evenly combined. This forms the dry base for your batter.
In a separate bowl, mash the ripe bananas until smooth, then add the eggs, vegetable oil, and mix until well blended. The mixture should be slightly frothy and creamy.
Pour the wet banana mixture into the dry ingredients, then gently fold using a spatula until just combined. Do not overmix; a few lumps are fine.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter for bursts of fruity flavor.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. The batter will be slightly sticky but manageable.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. The tops should be slightly crunchy, while the insides stay moist and tender.
Once cooled, enjoy the muffins warm or at room temperature, savoring the fruity aroma and soft crumb with a hint of crunch on top.
