Preheat the oven to 350 degrees and grease a muffin pan.

Whisk together the flour, baking soda, and salt in a small bowl. Set aside.

In a large mixing bowl, stir together the eggs, coconut sugar, coconut oil, coconut milk, and vanilla extract. Add the dry ingredients to this mixture and stir to combine. Then stir in the strawberries and rhubarb.

To make the crumb topping, place the coconut sugar, flour, cinnamon, and coconut oil in a food processor. Process the ingredients until crumbly.

Transfer the muffin batter to the muffin pan, and top each muffin with some crumb topping.

Bake the muffins for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.