Preheat oven to 375°. Prep muffin pan with liners or cooking spray.
Whisk together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt, and cinnamon) in a large bowl.
In a medium bowl, whisk together yogurt, egg, coconut oil and vanilla.
Slowly incorporate the wet ingredients into the dry ingredients and stir until just combined being careful not to over-mix.
Gently fold in fresh strawberries to the batter. Using an ice-cream scoop, divide batter evenly among muffin tins.
Bake 20-25 minutes or until a toothpick comes out clean.