Preheat the oven to 400°F and line a muffin tin.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.

In a separate bowl, mix the maple syrup, coconut milk, melted coconut oil, apple cider vinegar, and vanilla.

Pour wet ingredients into dry and stir until just combined. The batter should be thick. If it seems thin, add 1–2 Tbsp extra flour.

Pulse the frozen strawberries in a food processor until diced, then gently fold them into the batter. This helps distribute the fruit evenly without making the muffins soggy.

Divide the batter evenly into muffin cups. If your liners tend to stick, be sure to spray them first.

Bake at 400°F for 5 minutes, then reduce the oven to 350°F and bake for another 13–17 minutes, until the tops are golden brown and set.

Let the muffins cool for 10 minutes on a wire cooling rack before removing from the tin.