Preheat the oven to 350 degrees F. Grease a muffin tin or line with muffin papers.
Combine 1 tablespoon ground flax with 3 tablespoons water to make your flax egg. Let rest for 5 minutes before using.
In a medium mixing bowl stir together the dry ingredients: all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, and salt.
Stir the strawberries and lemon zest into the dry ingredients.
Stir in the flax egg, almond milk, olive oil, lemon juice and vanilla extract. Mix until combined; a few lumps are okay.
For medium muffins, divide the batter into the 12 greased or paper lined muffin tins. For slightly larger muffins, divide the batter into 8 tins.
Bake at 350 F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for a minute before turning them out onto a wire rack to cool. Enjoy!
Half of a 16 ounce carton of strawberries (total 8 ounces) yields 1 cup of chopped strawberries.
Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.