Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line a muffin pan with parchment liners and spray with a thin layer of oil. Set aside.

Using a stand mixer or in a large bowl with a hand mixer, mix together the wet ingredients on medium speed. Mix until well combined throughout. Some clumping is fine!

In another medium bowl, sift together all of the dry ingredients. Slowly add the dry ingredients into the wet and stir together with a fork or mixer but do not over mix. Fold in the diced strawberries.

Divide the mixture into 10-14 muffin liners. You will want them to be about 3/4 full and the amount you end up with depends on the side of your tin and liners. I made 14 cupcakes.

Tap the muffin tin several times on the counter to release any excess air bubbles. Bake at 350 degrees Fahrenheit for 22-26 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and carefully transfer to a wire rack to cool completely. While the muffins are cooling, prepare the glaze.

Using a double boiler method or in a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout.

Remove from heat and stir in sweetener. The mixture will be quite thick at this point and that's okay. Slowly pour in about 1 tablespoon of almond milk at a time. Watch the consistency closely. You will want it to be between thin and thick. I found that having equal amounts coconut butter and almond milk was perfect.

Stir in lemon juice and vanilla. Taste for adjustments and spoon on top of the cooled down muffins. Enjoy!