These muffins are packed with fiber, protein and vitamin C! They're oil-free and naturally sweetened. My kids eat them up every time I make them! Make a big batch and freeze for an easy breakfast later.
Preheat oven to 350° F In a small/medium bowl, first mix the chia seeds and water together. Then add the rest of the wet ingredients to the bowl and mix.
In a larger bowl, add all the dry ingredients and mix together. Pour the wet ingredients into the dry ingredients bowl and mix all together. This is a thick batter, but if it's too hard to mix together then add a little (tiny bit) more cashew milk (or whatever milk you're using) Do not make it runny, it should be thick! Then fold in the strawberries.
Add the mixture to a greased muffin tin. If you want them on the bigger side fill all the way to the top. For smaller muffins add less batter to each. Bake for 20-23 minutes. Allow to cool before serving.
Notes
I haven't tried frozen strawberries with this, but they might work if they're thawed and chopped first.