Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin or fill with paper liners.

In a large mixing bowl, mix the flours and baking soda with a whisk until combined.

In a small bowl, combine the flax meal and warm water. Mix with a fork and set aside.

In another small bowl, combine the soy milk and apple cider vinegar. Stir and set aside.

Melt the coconut oil and add to the flour mixture.

Add the vanilla, brown sugar, maple syrup, soy milk mixture, and flax egg to the mixing bowl and stir just until all the ingredients are combined.

Stir in the berries and nuts.

Evenly divide the dough amongst the cups in the prepared muffin tin.

Bake for 18-22 minutes or until tops are springy to the touch and a toothpick inserted into the muffin comes out clean.

To make the glaze, sift the powdered sugar into a bowl. Puree the freeze dried strawberries in a blender cup or spice grinder to make a fine powder. Sift into the powdered sugar bowl. Stir in the milk. Drizzle over cooled muffins.