Yield: 12 muffins
Preheat oven to 350 degrees F. Line muffin tin with paper liners or generously coat with nonstick spray. Set aside.
In a large bowl, mix together melted coconut oil and sugar until smooth. Add eggs, vanilla, and almond milk. Stir until thoroughly combined. Fold in almond meal.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Add to large mixing bowl and stir to combine. Before flour is completed mixed in, add chocolate chunks and strawberries. Fold until mix-ins are thoroughly distributed and there are no longer any dry streaks of flour in the batter.
Divide batter among prepared 12-cavity muffin tin. Bake for 30 minutes, rotating muffin tin midway through baking. Allow muffins to cool in pan for 10-15 minutes before transferring to wire rack to cool completely. Hot muffins will be very delicate and crumbly. Muffins will regain strength and structure as it cools. Enjoy warm or at room temperature. Store muffins at room temperature for immediate consumption, or keep in the fridge for longer storage.
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