I don't have a link to a recipe as I always construct my own recipes, but I think if you found an applesauce muffin recipe that would do for adapting. Thinking pureed strawberries as well... Blueberries and the like have a skin that helps to contain their liquid, which might otherwise make muffins soggy. I am not sure if chopped strawberries would release a bunch of moisture, kwim? But then again, if they release all of their moisture during the overnight soak(if you go that route) you might just be able to stir it back in? Sounds yummy in any event, though. My son would probably flip over some strawberry muffins.

Oh! And a lighter flour, spelt or barley perhaps, would probably let the strawberry flavor shine a little better than whole wheat would