First, preheat the oven to 400 degrees. Then line a 12-cup muffin pan with paper liners, or spray with cooking spray. Set the muffin pan aside.
Sift the flours into a large bowl. Then add the cinnamon, salt, baking powder, baking soda into the flours, and give the ingredients a couple of slow stirs to mix. Set the dry ingredients aside.
In another large mixing bowl, whisk together eggs and sugar until smooth and creamy. Then whisk in the yogurt, almond milk, vanilla, and coconut oil.
Form a well in the middle of the dry ingredients and then pour in the wet ingredients. Using a mixing spoon or spatula, slowly mix the ingredients until all of the ingredients are combined. Do not over-mix.
Gently fold in the strawberries and chocolate chips.
Using a medium-sized cookie scoop, divide the batter evenly among the 12-cup muffin pan. Don't worry about the batter being thick because the muffins come out moist and delicious.
Bake for 15 – 17 minutes. When a toothpick comes out with only a few crumbs sticking to it, that’s when the muffin is perfectly baked. Do not let these muffins overbake.
Take the muffins out of the oven and let them cool in the pan for 5 minutes, and then move the muffins to a wire rack to finish cooling.