Preheat oven to 375 F and grease or line a muffin pan.
Combine in large mixing bowl: coconut flour and cashew or almond meal. Mix together.
Add to mixing bowl: beaten eggs, sweetener of choice, melted coconut oil or ghee, coconut milk or almond milk, vanilla extract, mashed banana, and baking soda +vinegar mixture. Stir together thoroughly.
Add to the mixing bowl: chopped strawberries, and optional chocolate chips. Fold gently into the batter.
Spoon batter into muffin pan.
Bake at 375 f for 25 to 30 minutes or until done in center and toothpick comes out clean.
Cool and serve.
Nutritional Facts for Low Carb Version (low carb maple syrup & low carb chocolate):Servings: 12, Serving size: 1 muffin, Cal: 85, Carbs: 5.3 / Net Carbs: 3.6 g, Fiber 1.7 g, Fat: 6 g, Protein: 2 g, Sugar: 2 gNutritional Data for Paleo Version (maple syrup & chocolate chips) : Servings: 12, Serving size: 1 muffin, Cal:107, Carbs:13 g / Net carbs: 11.3 g, Fiber: 1.7 g, Fat: 6 g, Protein: 2 g, Sugar: 8 g* all nutritional data is an estimate based on the products I used*