Preheat your oven to 350°F and grease a 12-cup muffin pan with coconut oil or cooking spray. While the oven heats, hull and dice your strawberries into small 1/4-inch pieces—this size ensures they distribute evenly throughout the batter without sinking to the bottom. Set the prepared strawberries aside on a plate.

In a large mixing bowl, combine the room-temperature eggs, sweetener, almond milk, and melted coconut oil. Whisk these ingredients together until well combined and slightly frothy—about 1-2 minutes. This thorough mixing helps emulsify the wet ingredients, which creates a more tender crumb. I like to use eggs at room temperature because they incorporate more smoothly and create a lighter texture in the finished muffins.

Add the vanilla extract to the wet mixture, then sprinkle the baking powder and almond flour over the top. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, stirring until just combined—do not overmix. Stop as soon as no streaks of flour remain; overmixing can lead to tough, dense muffins. The batter should be thick but pourable.

Gently fold the diced strawberries into the batter from Step 3, being careful not to crush them or overmix. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. I always use an ice cream scoop for even distribution—it ensures consistent-sized muffins that bake at the same rate and look more professional.

Place the muffin pan in your preheated 350°F oven and bake for 22-25 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs, and the tops are golden brown. Since almond flour muffins can brown quickly, watch them toward the end of baking and rotate the pan if needed for even browning.

Remove the muffin pan from the oven and let the muffins cool in the pan for 10 minutes—this resting period allows them to set and makes them easier to remove without falling apart. After 10 minutes, carefully run a thin knife around the edges of each muffin cup and transfer the muffins to a wire cooling rack. Allow them to cool completely, about 30-60 minutes, before serving.