Preheat oven to 350 degrees (F).
Line a muffin pan with 12 foil muffin liners or grease with coconut oil.
In a small bowl, toss toasted almonds with coconut sugar. Set aside.
In a large bowl, beat together the coconut oil, honey, lemon zest, vanilla bean paste or extract, and coconut milk. Beat in eggs. Add almond flour, salt, and baking powder and beat until combined. Scrape down the bowl as needed. Fold in the strawberries using a rubber spatula.
Generously fill each muffin tin and sprinkle toasted almonds/sugar mixture on top of each muffin.
Bake for 18 - 20 minutes until golden brown and toothpick comes out clean.
* If you do use a vanilla bean, be sure to put the husk of the scraped vanilla bean in a bottle of vodka or rum and make your own vanilla extract.
Rub some coconut oil into your measuring spoon before measuring the honey. It will keep the honey from sticking to your spoon.
I found freeze-dried, unsweetened and unsulphered, strawberries at Trader Joe's. They worked amazingly well!
If you're not going to consume the muffins within a day or two of baking them, allow them to completely cool, then tightly wrap individually in plastic wrap. Place wrapped muffins in a freezer-safe ziplock bag and freeze. Defrost muffins as you need them and then gently reheat in the microwave.