Peel and mash the bananas in a mixing bowl using a fork or potato masher until smooth with some small lumps remaining.
2 ripe bananas
Chop the strawberries into small pieces and set aside.
1 cup strawberries
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and sugar until evenly combined.
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 cup granulated sugar
Add the mashed bananas, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with a spatula until just combined, ensuring no large flour pockets remain.
2 ripe bananas, 1/3 cup vegetable oil, 2 large eggs
Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
1 cup strawberries
Spoon the batter into a greased or lined muffin tin, filling each cup about 2/3 full. Place in a preheated oven at 375°F (190°C).
Bake for 20 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before serving.
