Preheat your oven to 180°C (350°F) and prepare your muffin tin by either lining each cup with paper liners or lightly greasing them with butter or oil, making sure every corner is coated so the muffins release easily after baking without sticking or breaking.

In a large mixing bowl, add the almond flour, protein powder, powdered sweetener, baking powder, and salt, then mix everything thoroughly using a whisk or spatula until all the dry ingredients are evenly combined and there are no visible lumps, especially from the protein powder.

In a separate bowl, crack in the eggs and whisk them well until slightly frothy, then add the almond milk, melted butter (or coconut oil), and vanilla extract, continuing to whisk until the mixture is smooth, fully combined, and slightly glossy.

Slowly pour the wet ingredients into the bowl of dry ingredients, then gently mix everything together using a spatula, folding the batter instead of aggressively stirring, until a smooth and thick batter forms; avoid overmixing to keep the muffins soft and light rather than dense.

Add the chopped strawberries into the batter and carefully fold them in using gentle motions, making sure they are evenly distributed throughout the mixture without crushing them, so you get small bursts of strawberry in every bite.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to give the muffins enough space to rise properly without overflowing during baking.

Place the muffin tin into the preheated oven and bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove the muffins from the oven and allow them to cool in the tin for about 5 to 10 minutes so they can firm up slightly, then carefully transfer them to a rack or plate, and serve warm for the best texture or store them for later use.