2½ cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
2/3 cup honey
1/3 cup coconut oil, melted
4 large eggs, room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ cup finely chopped strawberries
Preheat the oven to 325 degrees F.
Line a standard muffin tin with baking cups.
Combine the honey, coconut oil, eggs, lemon juice, vanilla. Puree on medium speed for 20 seconds or until frothy and smooth.
Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.
Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way full.
Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.