Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly spray with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, mash the bananas until they’re silky and smooth, then stir in the vegetable oil, vanilla extract, and mashed bananas until the mixture is well blended.
Add the wet banana mixture to the dry ingredients and gently fold with a spatula until just combined. Do not overmix; the batter will be slightly lumpy.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter for bursts of juicy fruit in each muffin.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, serve these muffins warm or at room temperature, enjoying the soft crumb with fruity bursts.
