Preheat oven to 325F and line a 12-muffin tin with paper liners.
In a large bowl, whisk together flax meal, oat flour, protein powder, sweeteners, baking powder, baking soda, salt and xanthan gum.
Add yogurt, eggs, coconut oil and milk and stir vigorously until well-combined. Gently stir in chopped strawberries.
Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes, or until tops are set and a tester inserted in the center comes out clean. Let cool in pan.