Preheat oven to 180°C (160°C fan forced) and prepare muffin pans.

Sift the flour, baking powder and bicarb soda into a large bowl. Add the almond meal and raw sugar then stir together.

In a separate bowl, lightly beat the eggs and then add the melted butter, milk and vanilla. Pour the liquid ingredients into the flour mixture and stir until just combined. Gently fold through the strawberries and white chocolate, taking care not to over mix.

At this stage, the batter can be spooned into the muffin tins, filling two-thirds to the top.

If you would like to make the muffins two ways, fill half the pans using half the prepared batter and then add the mango, pineapple and coconut to the rest and fill the remaining pans.

Place pans in the oven. Bake mini muffins for 8-10 minutes and large muffins for 20-25 minutes, until golden and cooked through.

Allow to rest in pans for 5 minutes then transfer to a wire rack to cool completely.

Store in an airtight container for up to five days or freeze for up to three months.