Preheat oven to 350°F/180°C. Line a muffins pan with baking cups.
Combine chopped strawberries with the sugar, vanilla extract and 1 tbsp of soy milk, set aside.
Combine all purpose flour, whole wheat and soy flour with baking powder, and soda in a large mixing bowl.
In a smaller bowl combine egg whites with milk and sour cream, beat lightly. Combine the liquid ingredients with the dry ones and mix just until blended.
Separate batter into 2 equal parts. Add the strawberry mixture to one half of the batter and mix until combined. Heat chocolate in the microwave for about 1 minute, just until melted. Combine melted chocolate to the second half of the batter.
Fill the muffin baking cups with the chocolate batter first - approximately 1 tbsp of batter per cup. Add the strawberry batter on top of chocolate, and repeat with the remaining muffins.
Bake in preheated oven for about 30 minutes, or until golden brown.
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