Step 1

Preheat oven to 350F. Place 10 paper liners in a muffin tin and spray liners well with cooking spray.

Step 2

In a medium mixing bowl, whisk together almond flour, flax baking soda, and salt.

Step 3

Add maple syrup, eggs, vanilla and almond extract, and olive oil. Whisk or use a rubber spatula to mix again until smooth. The batter will be very thick; that's normal!

Step 4

Pat rinsed strawberries dry with a paper towel. Chop into 1/4 inch pieces then place in a small bowl. Toss with 1 tbsp almond flour.

Step 5

Gently fold 3/4 of the strawberries into the batter with a rubber spatula, being careful not to smush the strawberries and release their juices. Use 1/4 measuring cup to spoon batter into muffin tin to make 10 muffins. Scatter reserved strawberries on top of muffins.

Step 6

Bake for 20-22 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.

Step 7

While they bake, place powdered sugar, jam, and lemon juice in a small bowl. Whisk until smooth. Drizzle glaze on cooled muffins (I do one at a time versus glazing all of them at once) and devour. I like a pinch of flaky salt, too. Store cooled muffins in the fridge as they're more moist.