Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with paper liners.

Transfer the oats to a high-powered blender or a food processor and blend until a flour forms. Add in the baking powder, baking soda, and sea salt and blend for another 10 seconds or so to combine the dry ingredients.

In a large mixing bowl, whisk together the applesauce, eggs, avocado oil, pure maple syrup, vanilla extract and cider vinegar until the wet ingredients are well-combined.

Transfer the dry ingredients to the bowl with the wet ingredients and mix until a smooth batter forms.

Stir in the chopped strawberries until they are well distributed throughout the batter.

Pour the muffin batter into the prepared muffin holes of the muffin pan, filling the holes ⅔ to all the way up. I fill the holes all the way up and I end up with 9 muffins.

You can sprinkle extra strawberries on top of the muffins along with some oats if you’d like.

Transfer the muffin tin to the preheated oven and bake muffins on the center rack for 38 to 35 minutes, or until they test clean. I bake mine for 30 minutes.

You’ll know the muffins are cooked through when they are golden brown on top and test clean when poked with a toothpick or a butter knife. If you have a digital thermometer, you can use it to verify the muffins are done. To do so, insert the thermometer into the center of one of the muffins. Baked goods are fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit. The exact baking time depends on how much batter is in the muffin cups.