Melt coconut oil and set aside to cool slightly.

In a small mixing bowl, whisk together coconut flour, tapioca flour, baking powder, cacao powders and a pinch of sea salt. Set aside.

Separate egg yolks from the egg whites and place in two medium mixing bowls. Add honey, coconut oil and vanilla to the egg yolks and whisk together until frothy. Then whip the egg whites to soft peaks, about one minute with an electric whisk.

Add the dry mixed ingredients to the egg yolks and mix together with an electric mixer or a spatula, just quickly to combine. I used a hand whisk but the mixture gets a little stuck inside so a spatula would be better. Don’t worry about it getting a little dry, as we will fold it with the egg whites.

Now, you would normally fold the chocolate mixture with the egg whites using a spatula but in our case simply add it to the egg whites and then combine together with an electric whisk on low setting for about 5-10 seconds max, just to blend through. Then fold in the the strawberries.

Divide the mixture between 5-6 muffin casings and press the strawberry halves on top firmly. I used parchment paper casings, which I then baked in the muffin tray to keep their shape. You can also pre-grease the muffin tray casings with some oil and add the mixture to those directly.

Bake for 25-30 minutes, middle shelf, then turn the heat off and open the oven door to let the muffins cool down slightly still in the oven. Then remove from the oven and let them cool off in the muffin tray for a further 10-15 minutes. Remove from the tray and enjoy. They will keep for a few days, especially if you place them in an air-tight container and leave in the fridge.

If you want to make mini muffins, reduce baking time and test after 15-20 minutes with a skewer, to see when it comes out clean.