Step 1

Preheat oven to 170C/150C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin pan with paper cases.

Step 2

Sift the coconut flour and baking powder into a large bowl. Add the almond meal, stevia, strawberries and chocolate and stir to combine.

Step 3

Whisk the eggs, vanilla and almond milk together in a jug. Add the egg mixture and butter to the dry ingredients and stir until just combined.

Step 4

Divide the mixture among the prepared muffin holes. Bake for 20-25 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes, to cool, before transferring to a wire rack to cool completely.