Strawberries and lemons are such a fun summer combo, so I thought it would be fun to give you a recipe for strawberry lemonade muffins! These muffins have a strong lemon flavor with fresh chopped strawberries throughout.

2/3 cup raw honey

4 large eggs, room temperature

1/2 cup coconut oil or 10 tablespoons unsalted butter, melted

1/3 cup whole plain yogurt (you can use a dairy-free yogurt if needed), room temperature

1/4 cup fresh lemon juice

3 cups almond flour

1/4 cup coconut flour

1/4 cup arrowroot flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Celtic sea salt

Zest of 2 organic lemons

2 cups chopped strawberries

Preheat the oven to 350ºF and adjust the rack to the middle position.
Place the honey and eggs in the bowl of a standing mixer and beat on medium-high for 5 minutes.
Combine the coconut oil, yogurt and lemon juice in a medium bowl. Slowly beat in the coconut mixture into the egg mixture.
In a large bowl, combine the almond flour, coconut flo