Begin by melting 120g of butter. You can do this either in the microwave or on the stovetop.

Once melted, let it cool slightly.

In a separate bowl, combine 270g of all-purpose flour, 160g of granulated sugar, 10g of baking powder, and a 1/4 tsp of salt.

Peel and place the bananas in another large bowl. Mash them well with a fork.

Remember, the riper the bananas, the more aromatic your muffins will be.

Add the cooled melted butter from step 1 to the mashed bananas, followed by the two eggs.

Use a whisk or a mixer to blend until the mixture is smooth and uniform.

Gradually add the flour mixture from step 2 into the banana and butter mixture.

Stir well to combine, ensuring no lumps remain.

Rinse, dry, and dice the strawberries into medium-sized pieces.

Gently fold them into the batter.

Fill your muffin molds with the prepared batter, up to about 1/3 of their capacity.

For those using non-silicone muffin molds, remember to grease or line them properly.

Bake the strawberry and banana muffins in a preheated oven at 200 degrees Celsius for about 30-35 minutes or until they are evenly browned.

Allow the muffins to cool completely in the molds before removing them.

Enjoy your perfectly balanced strawberry banana muffins.

Bon appétit!