Preheat the oven to 350°F or 175°C with the rack in the middle position. Line a 12-cup muffin tin with parchment muffin liners.
Dump the freeze dried strawberries into a small food processor or blender. Blitz the freeze dried strawberries until they transform into a fine powder.
In a medium bowl, whisk together the strawberry powder, almond flour, cassava flour, cinnamon, baking soda, and salt. Set it aside.
Plop the softened ghee and maple sugar into the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 2 to 3 minutes or until it’s fluffy and lighter in color.
Scrape down the sides of the bowl and add the eggs, milk, lemon zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined. Don’t worry if the batter isn’t smooth yet—you’ll keep mixing it shortly!
Add the flour mixture and beat on low speed, scraping down the sides as needed. It should take only a minute or so until the batter is ready.
Scoop a small spoonful of batter into the bottom of each lined muffin well. Use a small spatula to evenly smooth out this bottom layer of batter.
Fold the diced strawberries into the remaining batter.
Use an ice cream scoop to divide the batter into the muffin pan.
Pop the pan into the oven and bake for about 25 minutes, rotating the pan 180° at the midway point. The muffins are ready when they’re golden brown and a toothpick inserted in the center comes out clean.
Transfer the muffins to a cooling rack to cool completely.