Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with coconut oil or nonstick spray.
In a small bowl, combine oat milk and apple cider vinegar. Let sit while prepping the dry ingredients.
In a large bowl, combine oat flour, white whole wheat flour, oats, cardamom, baking powder, baking soda, and salt.
Add the eggs, maple syrup, and olive oil to the milk and apple cider vinegar mixture. Whisk to combine and then add to the dry ingredients. Stir until just combined.
Mix in the strawberries until just combined and then use a medium ice-cream scooper to portion the batter into the muffin tins. Sprinkle with oats and pearl sugar if desired.
Bake for 18-22 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let cool for 5 minutes and then use a mini spatula to remove each muffin and transfer to a wire rack. Enjoy!