Preheat the oven to 350°F and line a muffin tin with parchment baking cups.
Mix the dry ingredients: the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a large bowl.
Add the eggs, honey, vanilla, and oil and stir until the batter is evenly combined with no lumps. There’s no need to mix the wet ingredients in a separate bowl.
Gently stir in the fresh strawberries, being careful not to mash them. Save a few pieces to top the muffins if you like.
Scoop the batter into the muffin liners, filling each about 3/4 of the way. The batter bakes in the shape it is when you place it into the muffin cups, so round out any peaks with your fingers before adding the topping pieces .
Bake the muffins at 350°F for 20-25 minutes until golden brown and the top is firm to the touch.
Tent with foil halfway through so that the middles cook without the tops browning too much. Just place the foil on top, without crimping it to the sides of the pan, so that the muffins don’t steam.
Remove the muffins from the tin and place them on a cooling rack. Let the muffins come to room temperature before eating - the strawberries, since they contain a lot of moisture, retain a lot of heat, too.