Preheat the oven to 400 degrees F and line a muffin pan or grease with coconut oil. If using liners, spray with coconut oil spray to insure the muffins don’t stick!

First, make the chia egg. Mix one tablespoon of chia seeds with three tablespoons of water and refrigerate for 15 minutes. Mixture should be thick and egg-like. If it’s too thick (more so than an egg would be) add another tablespoon of water.

Dice 1 cup of strawberries into dime-sized pieces. Slice the 1/4 cup and set both aside.

In a large bowl, whisk together both flours along with the baking powder and cinnamon. Make a well in the center and add the maple syrup (or agave) and vanilla. Do not mix. Place 1/3 cup melted coconut oil into a 1 cup measuring cup– add the chia egg and then enough almond milk to fill the cup. Pour in the center of the flour mixture and mix well. Fold in the diced strawberries. Let rest for a couple minutes. Fill muffin cups almost to the top and place a sliced strawberries on each muffin.

Bake for 12-15 minutes, or until toothpick comes out dry. Enjoy immediately warm or keep in airtight container for up to 5 days.