Preheat your oven to 180 degrees Celsius. Line a regular sized muffin pan with muffin liners.
In a large bowl, whisk the eggs with the melted coconut oil until smooth and creamy. You can also use a stand mixer or hand mixer. Add the vanilla extract. In another bowl, whisk together the wholewheat flour, almond flour, baking powder and salt.
Add the eggs one at a time and mix til combined. With the mixer in low, add the flour in 3 separate portions, alternating with milk and ending with the flour.
Toss the strawberries with about 2 teaspoons of flour to keep it from sinking to the bottom of the batter. Gently fold in about 2/3 of the diced strawberries. Scoop the batter into each muffin hole and top with more strawberries and almond flakes. Bake for about 25 minutes or until the top is golden and a toothpick comes out clean when inserted. Once done, cool on a rack before removing from the muffin tray.
Store in the fridge for up to 5 days or in the freezer for up to a month.
It's best to use fresh strawberries since frozen strawberries tend to get heavier with the moisture and weighs down the muffins.