Directions

1. 1

   Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly spray the cups with cooking spray.

2. 2

   In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, ground cinnamon, and salt. Whisking removes any lumps and ensures even distribution of the leavening agents. Set this mixture aside.

3. 3

   In a separate medium bowl, whisk together the plain yogurt, egg, slightly cooled melted coconut oil, and vanilla extract until well combined and smooth.

4. 4

   Pour the wet ingredient mixture slowly into the dry ingredients, then stir gently with a spatula or spoon until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can result in tough, dense muffins.

5. 5

   Gently fold the diced strawberries into the batter, distributing them evenly throughout but taking care not to crush them.

6. 6

   Using an ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. 7

   Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached.

8. 8

   Remove the muffin pan from the oven and let the muffins cool in the pan for a few minutes before turning them out onto a wire rack to cool completely.