Strawberry Rhubarb Cardamom Muffins
- Preheat oven to 350 degrees F. Line muffin tin with 10 paper liners.
- Whisk together almond, tapioca and coconut flour along with the baking soda and powder, cardamom and salt. Then mix in eggs, maple syrup, almond milk, almond extract, strawberries, rhubarb and walnuts until well combine.
- Use an ice cream scoop to fill 10 muffins. Place in oven to bake for 30 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes before eating!