Preheat oven to 350 degrees F. Line a muffin tin with 11 muffin liners (paper or silicone liners will work) and set aside.

In a medium-sized mixing bowl, whisk together cassava flour, coconut flour, baking powder, baking soda and salt.

Add in yogurt, eggs, honey, lemon juice and zest and vanilla extract. Whisk until smooth.

Fold the chopped strawberries into batter.

Scoop batter into a the lined muffin pan, filling each slot nearly to the top, making 11 muffins.

Place muffins in the oven and bake at 350 degrees for 22-25 minutes.

Remove muffins from the oven and cool a couple minutes in the pan, then transfer to a wire cooling rack.

Once cooled to room temperature, you may top them with coconut cream and decorate as desired.

Store any leftovers in a sealed container in the fridge. Enjoy within one week.