Rhubarb Muffins

Rhubarb Muffins

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

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


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!


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