Preheat oven to 375° F. Coat a 12-cup muffin pan with butter to prevent sticking or use muffin liners.
In a medium bowl, combine 1 cup of whole wheat pastry flour, cornmeal, sugar, baking soda and salt.
In a large bowl, whisk together yogurt, coconut oil, eggs and vanilla. Stir in the dry ingredients until just combined.
In a small bowl, toss strawberries with remaining tablespoon of flour. Add to the batter, folding the fruit in gently to combine.
Pour batter into the muffin pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.