Preheat your oven to 375°F (190°C) and prepare your muffin pan with liners or oil.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

In a large bowl, mash the bananas, then mix in maple syrup and sugar. Add eggs and oil, whisk until smooth.

Stir in vanilla and milk, then gently fold in half of the dry mixture until just combined. Add remaining dry ingredients and strawberries, mixing lightly.

Spoon the batter into the muffin pan, filling each cup about two-thirds full.

Bake for 15 to 20 minutes, checking for doneness with a toothpick.

Remove muffins from the oven and cool in the pan for 5 minutes, then transfer to a wire rack.