Strawberry whole wheat muffins

Sandy. Again. Love her recipes! She gave me this one for strawberry whole wheat muffins and I've made them a few times now. A hit every single time. I've also substituted mangoes and blueberries instead of strawberries and still a hit. Thanks Sandy!

Here's the website she gave to me: http://www.alidaskitchen.com/2011/06/strawberry-yogurt-muffins.html

Strawberry Yogurt Muffins
Yields 12 muffins

1 1/2 cups white whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1 1/2 cups strawberries, chopped

1. Preheat oven to 350 degrees.  Line or grease 12 muffin cups. 
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Set aside. 
3. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended.  Add to flour mixture and gently mix until combined (Be careful not to over mix).  Gently fold in strawberries.
4. Divide batter evenly between muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let muffins cool in pan for 5 minutes.  Transfer muffins to wire rack and let cool completely.