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 ½-inch pieces and set aside. I like to prep the strawberries first so they can release some of their juices, which adds moisture and flavor to the muffins.

In a large mixing bowl, whisk together the room-temperature eggs, sweetener, unsweetened almond milk, and melted coconut oil until the mixture is smooth and well combined. The room-temperature eggs are important because they incorporate air more effectively, creating a lighter, fluffier crumb in your finished muffins.

In a separate bowl, whisk together the super-fine almond flour, baking powder, and vanilla extract. Pour the wet ingredient mixture from Step 2 into the dry ingredients and stir gently until just combined—do not overmix, as this can lead to dense muffins. The batter should be slightly lumpy and thick.

Gently fold the diced strawberries from Step 1 into the batter using a rubber spatula, being careful not to crush them. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. I find that gently folding in the berries last prevents them from breaking apart and distributing color unevenly throughout the batter.

Bake in the preheated 350°F oven for 22-25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The muffins should be golden brown on top. Allow them to cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour before serving. This cooling time allows the structure to set properly and makes them easier to handle.