Strawberry-Rhubarb Lavender Muffins

2 c. chopped fresh rhubarb

3/4 c. sliced fresh strawberries

2 c. white whole wheat flour

1/2 c. almond meal

1 t. baking powder

1 t. baking soda

1/2 t. salt

2 t. coarsely ground dried lavender buds

3/4 c. granulated sugar

1 c. buttermilk

1/3 c. canola oil

1 large egg

Heat oven to 375 degrees. In a large bowl, combine flour, almond meal, baking powder, baking soda, salt, and lavender. In a medium bowl, beat together the sugar, buttermilk, oil, and egg until combined. Stir the liquid mixture into the flour mixture until just combined, but still lumpy. Fold in the rhubarb and strawberries. Spoon the batter into 12 paper-lined muffin tin cups. Bake for 18-20 minutes until toothpick inserted in the center comes out clean. Let cool in the pan 3 to 5 minutes. Remove to wire rack and cool completely. Store in an airtight container for a few days or freeze for longer storage.