Preheat the oven to 190 C/ 375 F. I used a heart-shaped silicone muffin pan. But a regular greased muffin tin works just as well.

In a large bowl, sift together the whole wheat flour, coconut sugar, baking powder, and a pinch of salt.

In a small blender or food processor, combine the yogurt, eggs, milk, oil and vanilla extract. Blend well.

Add the blended wet ingredients into the dry ingredients all at once. Gently stir with a fork or a rubber spatula until just combined. The batter will be lumpy and that’s fine. Avoid over-mixing which will result in tough muffins.

Add the ½ cup of chopped strawberries and gently fold in.

Fill the muffin tin up to ¾ of its capacity. Top each filed cup with few pieces of chopped strawberries.

Bake for 20 to 25 minutes, or until the tops spring back lightly when touched and a toothpick comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve warm with milk, tea or coffee.