Preheat the oven to 375° F
Prepare a muffin tin with paper liners, or coat generously with olive, coconut oil, or cooking spray.
In a large bowl, combine the almond flour, baking soda, sugars, and salt.
In another bowl, whisk the eggs, olive oil, honey, almond, and vanilla extracts together. Combine until fully combined and even in color.
Add the wet to the dry ingredients and stir to mix. Don't over mix (The batter will be on the thick side). Fold in the strawberries.
Fill the muffin liners to the top (they don't poof too much)
Bake on the middle rack for 18-20 minutes, until the tops are golden brown and a toothpick poked in the center comes out clean.
Remove and let cool on a wire rack