Into the bowl of a stand mixer, add ricotta and whip it for a few seconds until creamy, then add one egg at a time (use medium speed) until incorporated.
Add sugar, vanilla, oil and whisk again for a few seconds.
Gradually add flours, cinnamon, baking powder, salt and strawberries, and stir using a spatula just until combined and not more. DO NOT overmix.
Pour the batter into muffin tin, fill muffin cups three-quarters of the way full.
If you want to make them even more delicious:
Add strawberries, honey and cinnamon into a small pan and cook for a few minutes until syrupy (they should look like a jam).
Pour this jam on top of the batter.
Bake your strawberry muffins for about 25 minutes. Check with a toothpick: if it comes out clean, your muffins are done!