Preheat oven to 325 degrees and grease or line muffin tin (or use silicone baking cups).
Combine the dry ingredients in a large bowl. Combine the wet ingredients in a medium bowl. Stir the wet mixture into the almond flour mixture and gently fold the strawberries into the muffin batter.
Use a large ice cream scoop to fill the cups of the muffin pan ¾ full.
Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack.