Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)

In a bowl combine almond flour, coconut flour and baking soda

Add the honey, eggs, coconut oil, vanilla, stewed rhubarb, orange juice and zest to the dry mixture and stir until well combined

Add in the chopped rhubarb and stir until they are evenly distributed throughout the batter

Insert muffin liners into a muffin tray and then fill each liner with batter (I like to fill them almost to the top which makes for nice big muffins)

Bake in the oven for 35 minutes (I normally cover the trays with tin foil after 15-20 minutes of baking to ensure the tops don't burn) Remove from the oven once a toothpick inserted in the center comes out clean

Let cool and serve. These muffins also freeze well. Enjoy!