Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.
Fill muffin liners three-quarters full. Top each muffin with a strawberry slice, if desired. Sprinkle with turbinado sugar, if desired. Bake for 25 minutes or until a toothpick inserted into center comes out clean. Transfer to wire rack to cool. Store, covered, at room temperature.