Preheat oven to 350 degrees F. Prepare a 12 cup muffin tin with liners.
Mix almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
In separate bowl, whisk together eggs, maple syrup, milk, almond oil, vanilla.
Add wet ingredients to dry ingredients, and stir to combine until no flour streaks remain. Fold in rhubarb.
Use a large cookie scoop to add batter, almost near the top, of each liner.
Cut one inch diagonal pieces of rhubarb. Top each muffin with three pieces, in a triangle shape. Sprinkle with crushed almonds. Bake for 24-26 minutes, until toothpick comes out clean. Let cool on a wire rack.