Strawberry Rhubarb Muffins

• 1/4 cup coconut oil
• 1/4 cup honey
• 6 eggs
• 2 teaspoons vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup finely chopped rhubarb
• 1/2 cup finely chopped strawberries

Preheat oven to 350 degrees.
In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a medium bowl, sift the coconut flour and re-measure. Stir together coconut flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and whisk until well combined. Gently fold in rhubarb and strawberries.
Line a muffin pan with 12 liners (or oil the pan very well with coconut oil). Pour 1/4 cup of batter per cup. Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Cool, in the pan, for 5 minutes. Remove to a cooling rack to cool completely.