Preheat oven: Set over to 350°F.
Combine dry ingredients: Combine all dry ingredients together, except chocolate chips.
Add wet ingredients: Mix in all wet ingredients. Stir until smooth and blended, then lightly stir in strawberries and chocolate chips.
Prep pan: Line muffin tin with paper or silicone liners and spray with non-stick spray. Make sure you spray the liners (paper or silicone) or the muffins will stick.
Bake: Place batter evenly in muffin tin. The batter should fill 12 muffin cups. Drop 3-5 mini chocolate chips on top of each muffin. Bake for 23-25 minutes or until the edges are starting to brown and the muffins are baked through. Test with a toothpick.
Let cool: Remove from the oven, let muffins sit for 5 minutes, then use a knife to go around the edge of each muffin and gently remove them from the tin and place on a flat surface to cool.
Serve: Once they cool, they'll be firm and ready to eat!
Store: Place in a sealed container and store at room temperature or in the fridge for longer storage.