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Homemade Paleo Strawberry Rhubarb Muffins

Deliciously moist and naturally sweetened, these Paleo Strawberry Rhubarb Muffins are perfect for breakfast or a snack. Made with almond flour and coconut flour, they are gluten-free and packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Paleo
Servings 12 muffins
Calories 150 kcal

Ingredients
  

For the Muffins

  • 2 cups Almond flour Sifted to remove lumps
  • 1/2 cup Coconut flour Sifted
  • 1 teaspoon Baking soda Ensure it's fresh for proper rising
  • 1/2 teaspoon Salt To enhance flavor
  • 1/3 cup Honey Or maple syrup for sweetness
  • 3 large Eggs Room temperature for better mixing
  • 1/4 cup Coconut oil Melted and slightly cooled
  • 1 teaspoon Vanilla extract For flavor
  • 1 cup Fresh strawberries Chopped into small pieces
  • 1 cup Fresh rhubarb Chopped into small pieces

Instructions
 

Prepare the Oven and Muffin Tin

  • Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  • Grease a muffin tin with coconut oil or line it with parchment paper liners to prevent sticking.

Mix Dry Ingredients

  • In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk together until well combined, ensuring there are no lumps.

Mix Wet Ingredients

  • In another bowl, whisk together the honey, eggs, melted coconut oil, and vanilla extract until smooth. This mixture should be well combined to ensure even sweetness throughout the muffins.

Combine Ingredients

  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
  • Fold in the chopped strawberries and rhubarb gently, ensuring they are evenly distributed in the batter.

Bake the Muffins

  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.

Cool and Serve

  • Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their texture.
  • Enjoy your homemade Paleo Strawberry Rhubarb Muffins warm or at room temperature!

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins can also be frozen for longer storage.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword gluten-free, Muffins, Rhubarb, strawberry
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