Place liners in a muffin pan, or lightly grease the pan and set aside.
If you're using flax seed or chia eggs, mix according to instructions and set aside.
In a large bowl, mix together the almond meal, flour, coconut, baking powder and salt.
Melt the coconut oil in a small saucepan over a low heat, and allow to cool slightly while preparing other wet ingredients.
In a medium sized bowl, lightly whisk the eggs and then add the honey, yoghurt, milk and vanilla. Pour in the coconut oil and continue to gently whisk until all wet ingredients are well mixed.
Slowly fold the wet ingredients into the dry ingredients, until just combined.
Gently fold in the strawberries.
Divide the batter evenly among baking cups, filling to about ¾ full.
Bake for 15-20 minutes, or until the tops of the muffins are golden brown.
After removing from the oven, allow to rest for 5 minutes and then cool on a rack.
These muffins can easily be made vegan. Just use an egg substitute such as flax seed, or chia seeds.If you use nut milk instead of coconut milk, you may need to use a little bit less - you don't want your batter to be too runny.Coconut yoghurt will add to the coconut flavour of these muffins, but Greek yoghurt will work really well too.