Preparation

• Preheat your oven to 375°F and line a standard 12-cup muffin tin with paper liners or grease it well. Dice the strawberries and slice the rhubarb. Set these fruits aside.
• In a large bowl, whisk together the dry ingredients: flour, protein powder, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, whisk together the wet ingredients: Greek yogurt, coconut sugar, avocado oil, milk, eggs, and vanilla essence until smooth.
• Pour the wet mixture into the dry mixture and gently fold together until just combined. Do not overmix.
• In a small bowl, toss the prepared strawberries and rhubarb with ¼ cup flour and gently fold into the batter until just combined.
• Divide the batter among the muffin cups filling each about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean.
• Remove the muffin tin from the oven and let cool for about 5 minutes before transferring to a wire rack to cool completely.