Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the strawberries.
Fill muffin cups ¾ full.
Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.
*homemade sweetener – 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia