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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
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Paleo
Calories: 150
Ingredients Method Nutrition Notes

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

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  2. Grease a muffin tin with coconut oil or line it with parchment paper liners to prevent sticking.
Mix Dry Ingredients
  1. 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
  1. 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
  1. 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.
  2. Fold in the chopped strawberries and rhubarb gently, ensuring they are evenly distributed in the batter.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise.
  2. 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
  1. 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.
  2. Enjoy your homemade Paleo Strawberry Rhubarb Muffins warm or at room temperature!

Nutrition

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

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.

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