Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle.
Preheat oven to 350 F. Combine flour, baking powder, baking soda and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk and coconut oil. Add wet mixture to dry ingredients and mix. Fold in strawberries and lemon zest.
Scoop batter by quarter cupfuls into muffin tin with paper liners. Bake for 20 - 25 minutes, until a toothpick inserted in the center come out clean. Remove from the oven and allow to cool completely before serving.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/strawberry-lemon-muffins/