Preheat your oven to 350°F (175°C) and line muffin tin with paper liners.

Wash and chop strawberries into 1/2-inch pieces. Slice rhubarb into thin 1/4-inch moons.

In a mixing bowl, sift together almond flour, tapioca flour, coconut flour, baking soda, baking powder, cardamom, and salt.

In another bowl, whisk together eggs, maple syrup, almond milk, almond essence, and vanilla extract until frothy.

Fold the wet mixture into the dry ingredients until just combined, avoiding overmixing.

Gently fold in strawberries, rhubarb, and walnuts into the batter.

Fill muffin cups about three-quarters full with batter.

Bake for about 30 minutes until golden brown and a toothpick inserted comes out clean.

Cool muffins in the tin for 10 minutes before transferring to a wire rack.