Preheat oven to 375°F. Line a muffin tin with 10 muffin liners, or grease slots with coconut oil and set aside.
In a medium bowl, mix together 1 cup almond meal, 2 tablespoons almond flour, 1 teaspoon baking powder and 1/8 teaspoon salt. Set aside.
In a separate medium bowl, combine lemon zest, lemon juice, ¼ cup melted coconut oil, 2 tablespoons maple syrup and 4 beaten eggs. Add the dry ingredients to wet ingredients and stir until just combined. Fold in 1 cup of diced strawberries. Do not over mix.
Add ¼ cup spoonfuls of the batter to 10 muffin slots. Bake 17 minutes or until an inserted toothpick comes out clean.
To make glaze: in a small saucepan, combine ½ cup water, ½ cup sugar and the zest and juice from 1 lemon. Heat to a rapid boil until glaze thickens and coats the back of a spoon, about 10-15 minutes.
Remove muffins from oven and let cool. Drizzle glaze atop muffins and enjoy!