Step 1

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.

Step 2

In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.

Step 3

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

Step 4

In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.

Step 5

Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in strawberries.

Step 6

Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Gently tuck strawberry pieces into the top of each muffin.

Step 7

Bake for 23-29 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.

Step 8

Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour.

Step 9

In a small bowl, whisk together Lemon Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing Instructions below.