Heat oven to 400 degrees Fahrenheit.
Coat mini muffin pan with cooking oil and set aside.
Mix almond meal, Strawberry IsaLean Shake Plant-Based, and coconut in a large bowl.
Puree strawberries in a blender or food processor.
Mix pureed strawberries and rice malt syrup into the rest of the ingredients.
Place spoonfuls of dough in muffin pan.
Bake for 8-10 minutes or until a toothpick comes out clean.