Preheat the oven to 375ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
Beat together wet ingredients in a large mixing bowl and set aside.
In a separate bowl, whisk together the dry (minus the strawberries). Add dry ingredients into wet and stir together until incorporated. Fold in chopped strawberries. Top each muffin with a strawberry slice if desired.
Divide batter among the 12 muffin cups. Bake on the center rack for 16 - 18 minutes until a cake tester inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.