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Preheat oven to 375 degrees. Line muffin tins with 22 cupcake papers.
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In a large mixing bowl, combine all dry ingredients except sugar. Give a quick stir to incorporate.
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In a medium mixing bowl, whisk the eggs then add in milk and melted Earth Balance.
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Make a well in the dry ingredients. Add the wet ingredients to the well.
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Slowly stir to incorporate the wet and dry ingredients. Only stir until just combined. There will still be lumps in your batter. No need to overstir.
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Stir in the coconut sugar, again, just to combine.
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Fold in the strawberries. Be gentle and only fold until they are evenly distributed in the batter.
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Using a 1/3 cup measuring cup, place batter in each of 22 cavities of muffin tins.
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Bake at 375 degrees for 20-22 minutes.
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Allow to cool for a few minutes in the muffin tins before turning out onto a cooling rack.
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These freeze well. Allow to cool to room temperature before freezing.