A delicious and healthy muffin without any refined sugar. Can be made with multigrain flours or gluten-free flours. Dairy-free with a vegan option!
Wash, trim the stem and slice the strawberries.
Preheat oven to 375 F. Line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the dry ingredients (flours, baking powder, salt, and cinnamon). In a medium bowl, whisk the wet ingredients together (eggs, then mix in the oil, maple syrup, milk, and vanilla + apple cider vinegar for GF option).
Make a well in the center of the flour mixture and pour the liquid mixture while mixing (I use a whisk). Add the sliced strawberries. Fold with a large rubber spatula until just combined. Using a large spoon, divide the batter in the muffin cups.
Bake until nicely golden on top, or a toothpick inserted in the center of a muffin comes out clean, about 25-30 minutes. Cool a few minutes in the pan, then transfer muffins to a wire rack to cool completely.
Because of the fruit content, these muffins will not keep for long, so make sure you eat them within a few days and keep them in the fridge.