In a bowl, combine the chopped strawberries and 2 tablespoons of the sugar. Set aside for 1 hour. Drain, reserving both the liquid and the berries separately.
Preheat oven to 400°F. Line a standard muffin pan with paper liners or grease with nonstick cooking spray.
In a medium bowl, cream together the remaining sugar and butter until light and fluffy. Beat in the eggs, then the bananas and vanilla.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Stir the dry ingredients into the butter mixture alternately with the juice from the berries. Gently fold in the berries.
Divide batter between the prepared muffin cups. If desired, sprinkle the tops with coarse sugar or rolled oats.
Bake for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Cool in the pan on a wire rack.
