Rhubarb season is upon us! The first rhubarb recipe I’d like to share with you is for rhubarb muffins. Hopefully there will be more to follow! I’ve been experimenting with a few different recipes and have had requests for a few more…we will see how my pregnancy continues and if I can get some of those recipes figured out and posted!
Rhubarb Muffins
Ingredients:
1/4 cup honey
1/4 cup coconut oil or melted butter
1 tsp. vanilla
4 eggs
1/2 Tbsp. lemon juice + enough almond milk to make 1/2 cup
3/4 cup coconut flour
1/2 cup arrowroot (I think almond flour would work here as a substitute, but haven’t tried it yet)
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup chopped rhubarb
1/2 tsp. cinnamon
1/2 Tbsp. butter, melted (I’m sure melted coconut oil would work here as well)
1/2 Tbsp. honey
Directions:
1. Preheat oven to 350 degrees. Line a muffin pan with 12 muffin papers.
2. Mix first section of ingredients.
3. In a separate bowl, mix together the second section of ingredients. Incorporate dry ingredients into the wet and mix well.
4. Divide batter evenly among 12 muffin cups.
5. Combine 1/2 tsp. cinnamon, 1/2 Tbsp. melted butter and 1/2 Tbsp. honey in a small bowl. Drizzle across the top of the muffins.
6. Bake at 350 degrees for 20-30 minutes (mine took 25).
Store in an airtight container in the fridge! Enjoy!
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Jessica
May 27, 2014 -
These were awesome! I used almond flour instead of arrowroot and they turned out great! I was out of almond milk so I used whole milk since I occasionally eat dairy. One tip, if your milk is cold, warm it before adding it to the wet ingredients, if you are using coconut oil. I melted the coconut oil but when I mixed it with the cold milk, it turned solid again. I had already added the eggs so I had to heat it in the microwave for about 20 seconds at a time to try to get the oil to melt but not cook the eggs.
When I make these again (which I definitely will!) I will double the drizzle because it is so yummy! These are super moist and are delicious!
Jennifer
Jun 2, 2014 -
Thanks for the tips!
Andrea
Jul 15, 2013 -
I made these yesterday and followed the recipe exactly. Brought them to a family dinner and they were enjoyed by everyone. It’s nice to have a rhubarb recipe without all the added brown sugar!
Jessie
Apr 25, 2013 -
These were wonderful! Followed the recipe, using almond meal in place of the arrowroot, and went butter instead of coconut oil (was in a buttery mood!). The only addition was 1/2 cup of frozen blueberries (perfect!). I had way more batter after filling twelve muffin cups, so I made an extra mini bread with the remains. One of my favorite paleo baking experiences and nice that it doesn’t have a bunch of bananas in it, for a change. Thanks!
Anna
Mar 4, 2013 -
Hi Jennifer,
I used all the exact ingredients and this recipe tastes delicious. I have to admit the interior of the muffins are a bit weird and “spongey” for lack of a better word. It has to be user error because its my second time ever baking paleo. I know its not supposed to be like a regular flour muffin, but i can just tell its a little too “plasticky”.
If you have any suggestions I would be so grateful!
Thanks again for this amazing recipe. They DO taste great! and I will keep trying untill I get it right!
Genice
Jun 14, 2012 -
I made these with the almond flour in place of the arrowroot and they turned out AWESOME! Seriously most delicious recipe I’ve made since going paleo! (I do love me some rhubarb) The whole family approves. Also, I did only coconut oil. Skipped it with the drizzle, just honey and a sprinkle of cinnamon. Perfect!
Mike Hollister
Jun 2, 2012 -
I love this. Way too many recipes use almond flour which I think is nutritionally inferior to coconut flour. The problem is that coconut flour is harder to work with because it behaves almost nothing like wheat flour. I admit that I mostly like this one because it uses a bunch of stuff I always keep in my pantry.
Betsy
May 31, 2012 -
I made this last night to go w/ dinner & my family & I ate it up! Have been eating a modified paleo for awhile & it seems that a lot of stuff I fix (recipes I find online that are said to be loved by kids) my kids don’t like. So thank you! I did sub almond meal for the coconut flour which I didn’t have – probably used closer to a cup & subbed cornstarch for the arrowroot powder which I didn’t have. I have 3 girls, 8, 5 & 3 & there was only one minor complaint! 🙂
Jennifer
Jun 1, 2012 -
Thanks for letting us know your substitutions worked!
Rochelle
May 30, 2012 -
This is a yummy recipe! We’re on the GAPS diet so I used almond flour instead of arrowroot, substituted yogurt for almond milk (as I didn’t have any), and left out the baking powder. My kids gave it a big thumbs up.
Jennifer
Jun 1, 2012 -
I’m glad to hear it!
hännah @ dishesanddishes
May 26, 2012 -
I have yet to make anything with rhubarb this year, but these look delicious!