Preheat oven to 375°F. Lightly oil a muffin tin or line with muffin liners.
In a large bowl, combine flour, Smooth Whole Milled Flaxseed, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, combine oil, maple syrup, eggs, vanilla, and milk. Whisk to combine.
Pour liquid mixture into flour mixture. Stir with rubber spatula until just combined. Be careful not to over mix.
Fold in strawberries and rhubarb.
Scoop the batter into muffin tin, filling each muffin about 3/4 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
Remove from oven. Let cool about 5-10 minutes in the tin, then remove muffins to finish cooling. Store in an airtight container.