Preheat oven to 375°F. Prepare a 12 cup muffin tin by greasing it with cooking spray or by adding muffin liners.
In a large mixing bowl, combine flour, oats, coconut sugar, baking powder, cinnamon and salt.
In a separate bowl, combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
Create a space in the center of the dry ingredients. Pour the wet ingredients into the bowl and gently mix ingredients with a silicone spatula.
Gently fold in diced strawberries.
Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
Allow muffins to cool on a cooling rack
Notes
You can substitute all purpose flour for the bread flour if you don't have any available. Bread flour just makes the muffins a tad bit fluffier!For donuts, use a donut pan and bake for 12-15 minutes or until donuts spring back when gently touched.