Preheat oven to 400°
Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
In a large mixing bowl, mix together the dry ingredients.
Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders.
Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching.
Remove from the oven and set aside to cool.
Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins.