Preheat oven to 350. Apply non-stick spray/oil to 6 wells of muffin pan. If using a silicone baking pan, place on a firm baking sheet.
In a small bowl, mix together dry ingredients except strawberries and set aside. In a separate bowl, stir together wet ingredients until well blended. Add dry mixture to liquids and mix well. Gently fold in strawberries, then pour into prepared pan and bake until cooked through, approximately 16 minutes. Tops will spring back when lightly touched.
Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and serve warm or refrigerate for later use.
Macros per muffin Cal: 82 // Fat: 2.8 // Sat Fat: 0.8 // Carbs: 6.1 // Fiber: 2.2 // Pro: 7.4 // Sugar: 2.8