Instructions

• Position your oven rack in the middle and preheat to 350°F. While the oven heats, finely chop the strawberries into roughly ¼-inch pieces and slice the rhubarb into thin ¼-inch half-moons. Line your muffin pan with paper liners.
• In a medium bowl, whisk together the almond flour, arrowroot, baking soda, salt, and ground cinnamon. Set the dry mixture aside.
• In a separate bowl, whisk together the room-temperature eggs, honey, vanilla, and lemon juice until well combined and slightly frothy.
• Pour the wet ingredient mixture into the bowl with the dry ingredient mixture, then gently stir until just combined.
• Gently fold the chopped strawberries and sliced rhubarb into the batter using a spatula, being careful not to overwork the batter. Divide the batter evenly among the lined muffin cups, filling each about three-quarters full.
• Sprinkle the roughly chopped almonds evenly over the top of each muffin, then sprinkle the coconut sugar over the almonds. Bake for 22–26 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.