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, sift together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the dry ingredients.
In a separate bowl, mash the ripe bananas until smooth, then whisk in the eggs, vegetable oil, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and gently fold together using a rubber spatula, just until the batter is mostly combined with a few lumps remaining.
Carefully fold in the chopped strawberries, distributing them evenly throughout the batter without overmixing.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for risen batter.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, the muffins will have a moist crumb, a tender texture, and vibrant strawberry pieces throughout.
