In a small mixing bowl, whisk the wet ingredients together until they're really well combined.
In a large mixing bowl, whisk together the flour, rolled oats, sugar, and baking powder.
Pour the wet ingredients into the bowl with the dry, and mix just until combined. Gently fold in the sliced strawberries.
Spoon the batter a into lined muffin tin, filling each cup about ⅔ full. Bake on the middle oven rack for 20-22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for 10-15 minutes before eating.
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Notes
Let the strawberry muffins cool completely before storing. Leftover muffins will keep for 2 to 3 days in a lidded container at room temperature or for 4 to 5 days in the fridge.You can also freeze these. Transfer cooled muffins to freezer bags and gently squeeze out excess air. They'll be good for around three months. You can wrap them in foil and reheat at 300° F for 15 minutes to thaw when you're ready.