*To make the sunflower seed meal and brazil nut meal simple blitz the sunflower seeds and then the brazil nuts in a food processor or blender till they form a meal. Otherwise you can use pre bought almond meal or a combination of almond meal and hazelnut meal.
Preheat your oven to 180c fan forced.
In a large mixing bowl combine the sunflower seed meal, brazil nut meal, quinoa flakes, baking powder, vanilla, psyllium, flaxseed meal and and a pinch of salt. Mix well. Add the grated zucchini and strawberries and mix till well combined.
Make a well in the center and pour in the wet ingredients. Mix till just incorporated and then let the mixture sit for 5 minutes, as it will soak up some of the liquid. The mixture should still be quite wet, but not oozing out liquid. If you are worried it is too wet then simply add some more quinoa flakes.
Grease a muffin tin and dust with flour to stop the muffins sticking (you could use some baking paper or cupcake papers instead if you like). Spoon mixture into the muffin tin holes. Cut the remaining strawberries in half and press into each muffin, then drizzle with the remaining maple syrup. Bake for around 50 - 60 minutes, or until they feel firm to touch with a bit of bounce. Note that they will feel soft in the centre where the strawberries sit.
Once out of the oven allow to cool in the tins completely. This will allow the muffins to shrink away from the side a little and make them easier to get out. Once cool, use a knife to run around the edged then carefully lift them out of the muffin tin by putting the butter knife underneath as you lift them out. These muffins are quite moist and may crumble a little as you do so. Just use this excuse to nibble on the crumbs! Store in a plastic container in the fridge for 3 days then freeze.