Preheat oven to 350. Sift together the coconut flour, salt and baking soda in the bowl of your stand mixer.
In a blender, blend together honey, coconut milk, eggs, coconut oil and vanilla until mixed well.
Using the whisk attachment, gently whisk in the wet ingredients into the dry ingredients; add chia seeds.
Fold in strawberries and pour batter into greased or lined muffin tins, filling 3/4 full.
Bake for 25 minutes until muffins turn gold brown & toothpick inserted comes out clean.
Immediately remove from tins and cool on rack.