Preheat oven to 375 F.  Line muffin tins with baking cups or grease tins with cooking spray.

In a small mixing bowl, beat butter, milk, and egg until combined. In a separate mixing bowl, combine flour, salt, baking powder, and sugar. Add the strawberries and bananas to the flour mixture and toss to coat. Pour milk mixture into the flour mixture and stir until combined.

If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins. If you don’t, just fill the tins 2/3rd of the way full and bake for 25 to 30 minutes, or until browned.