Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F / 175°C.
Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.
In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine.
In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries.
Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden.
Remove from the oven and let cool completely. Enjoy! Store leftovers in an airtight container in the fridge for five days.