Begin by preheating your oven to 350 degrees. Grease a 12 cup muffin pan generously with cooking spray or coconut oil, or use cupcake liners (also gently spray these). Set aside.

In a medium sized bowl, whisk together your dry ingredients: both flours, baking soda, poppy seeds, coconut sugar, salt, and lemon zest. Set aside.

In a small bowl whisk together melted coconut oil, eggs (better at room temperature so that it doesn't harden the coconut oil), honey, and lemon juice. Add wet mixture to dry and mix well until all flour pockets are incorporated into the batter.

Now gently fold in diced strawberries.

Spoon mixture into muffin cups about 3/4 full, evenly distributing batter.

Bake at 350 for right around 18 minutes, check to ensure muffins are cooked all the way by inserting a toothpick. You may need to bake an additional 2 minutes. Remove from oven and let cool for 5-7 minutes. Remove and serve.

Muffins can be stored in an airtight container for 2-3 days, or frozen for several weeks in a freezer container or bag.