Combine Almond Milk, Sugar, Oil and Vanilla in a small cup and stir together, in a seperate In mixing bowl combine all dry ingredients and stir well. Mix the wet ingredients into the main mixing bowl and combine until smooth, don't over mix. Then carefully fold in the strawberries
Cut the strawberries into quarters and add them to the batter. Fold them using a rubber spatula to avoid squashing them.
Line the muffin tin with muffin paper forms and fill them just under the rim. You can add a few strawberry pieces on the top of each muffin. Sprinkle some brown sugar on the top of each muffin for a nice crunchy top.
Bake for 25-30 minutes at 175C or 340F until light brown. The best way to see if they are done, poke them with a wooden skewer 20 minutes in and see if it comes out clean. If it doesn't, bake 5 more minutes and check again until done.