Pre-heat your oven to 350*F.
In a small bowl, add your chopped rhubarb and strawberry and mix with the 1 tbsp of coconut flour until fully evenly coated. Set aside.
In another bowl, whisk together all of your dry ingredients, including the sweetener.
In a separate bowl, whisk together your egg, sour cream, vanilla extract and molasses until smooth and well-blended.
Add your wet ingredients to the dry including the egg mixture you just made and the melted coconut oil.
Stir until a thick batter forms, then using a muffin scoop, evenly disperse the batter between 8 lined and greased muffin tins. (*Note: if you have any strange lumps or bumps in these, they will hold their shape quite well so just be aware of that when shaping them).
Bake for 25-35min on the lower rack of your oven. Bake until tops are browned and the centres are soft but cooked through (you can use a toothpick to check but I usually sacrifice a test muffin as these tend to still be wet EVEN when a toothpick comes out clean).
Let the muffins cool fully in their trays, on top of wire rack if you have one.
To make the glaze, whisk together the above 5 glaze ingredients until smooth. Drizzle over the muffins or dip the muffin tops in the glaze. Let the glaze set and then..Enjoy your Keto Strawberry Rhubarb Muffins! These are best eaten warm with a pat of butter! (I re-heat mine in the microwave when I want a quick snack).
You can store these in the refrigerator for up to 5 days or freeze them in an airtight container for a future snack!