|Low Fat Yogurt||226.8||157.5|
|Whole Wheat Pastry Flour||144||100|
Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.
Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside. (Using a whisk will help remove lumps.)
In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
Gently fold in strawberries to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.
Bake for 20-25 minutes or until a toothpick comes out clean.