Preheat oven to 375
In a large bowl, mix together the flour, cinnamon, baking powder, salt, and collagen (if using).
In another large bowl, add the eggs, coconut oil, maple syrup, vanilla extract, and lemon zest. Mix to incorporate but do not overmix.
Add in the chopped strawberries and using a rubber spatula, gently mix the strawberries.
Spray your muffin tin or line your muffin tins with liners. Fill each muffin cup evenly.
Bake for 18-20 minutes.
Allow for them to cool and store in an airtight container. You can freeze them as well for up to 6 months.
