Paleo Raspberry Rhubarb Muffins

It’s rhubarb time! This semi-tart vegetable perennial is fresh now in the Northwest, in late spring and early summer. Just last week, my neighbor generously offered us some rhubarb grown from his own backyard. I’ve always loved rhubarb in combination with fruit desserts, but this time I was eager to experiment with muffins. I searched online for recipes, only to find strawberry rhubarb pairings. Unfortunately, my sensitivity to strawberries brings instant uncomfortable congestion! So, I put my creativity to work in the kitchen to find an alternative. Last summer’s raspberry crop was still in the freezer! Ah, raspberry and rhubarb! I had to try it, at least for the English alliteration. They just sound good together!

Raspberry Rhubarb Muffins 2

My experiment was a success! Not only did my husband and I enjoy these muffins, but my extended family as well. When you grow your own rhubarb plant, keep in mind that the leaves are poisonous. Harvest the stocks only.

These ingredients are also compliant with the full GAPS diet, being grain-free and sugar-free.

Paleo Raspberry Rhubarb Muffins

rasp rhubarb muffin batter

Even the batter is pretty!

rhubarb plant

Rhubarb plants like full sun!

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup of honey
  • 6 eggs
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (or cinnamon)
  • 3/4 cup finely chopped raspberries
  • 3/4 cup finely chopped rhubarb

(Carefully peel or cut off outside skin of rhubarb first, then chop.)

Directions

  1. Preheat oven to 350 degrees.
  2. Melt coconut oil and honey in preheating oven.
  3. Peel rhubarb and then chop, along with the raspberries. Set both aside.
  4. In a large bowl, mix eggs and vanilla. Stir in coconut oil and honey when liquid.
  5. In a small bowl, mix coconut flour, baking soda, salt, and nutmeg together.
  6. Add dry ingredients to the wet ingredients and mix until well combined.
  7. Gently fold in rhubarb and raspberries.
  8. Use paper liners or coconut oil to coat your muffin pan and pour in batter.
  9. Bake for approximately 20 minutes. Set on cooling rack.
  10. Serve muffins with organic butter or enjoy plain!

Paleo Raspberry Rhubarb Muffins
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ¼ cup coconut oil
  • ¼ cup of honey
  • 6 eggs
  • 2 teaspoons vanilla
  • ½ cup coconut flour
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg (or cinnamon)
  • ¾ cup finely chopped raspberries
  • ¾ cup finely chopped rhubarb
Directions
  1. Preheat oven to 350 degrees.
  2. Melt coconut oil and honey in preheating oven.
  3. Peel rhubarb and then chop, along with the raspberries. Set both aside.
  4. In a large bowl, mix eggs and vanilla. Stir in coconut oil and honey when liquid.
  5. In a small bowl, mix coconut flour, baking soda, salt, and nutmeg together.
  6. Add dry ingredients to the wet ingredients and mix until well combined.
  7. Gently fold in rhubarb and raspberries.
  8. Use paper liners or coconut oil to coat your muffin pan and pour in batter.
  9. Bake for approximately 20 minutes. Set on cooling rack.
  10. Serve muffins with organic butter or enjoy plain!
Notes
When you grow your own rhubarb plant, keep in mind that the leaves are poisonous. Harvest and bake the stocks only for this recipe.

 

rasp rhubarb muffin oven panEnjoy my Paleo Raspberry Rhubarb Muffins!

This entry was posted in GAPS, Gluten-Free, Grain-Free, Paleo, Real Food, Recipes, Refined Sugar-Free. Bookmark the permalink.

17 Responses to Paleo Raspberry Rhubarb Muffins

  1. Melinda says:

    I know a lot of people who eat paleo….I’ll pass this onto them!

  2. Catherine says:

    I am such a sucker for muffins—at least when they’re not chock full of sugar and crap. These look delicious!

    • Tracy says:

      Yes, me too Catherine. I’m just thankful that I’m discovering muffin recipes I can eat, with all my food sensitivities.

  3. These sound delicious! I bet the rhubarb makes them moist and slightly tangy, and balances the coconut flour–yum!

    • Tracy says:

      To me, they seem sweet with the honey, but now that you mention it, there is a slight tangy taste to them too!

  4. Awesome, thanks for the Paleo muffin recipe, I’ll have to try it. (I have a blueberry one I really like.)

  5. These are great! I have a strawberry sensitivity too and have been feeling a little envious now that all of the Oregon strawberries are out! This recipe should get me through :)

    • Tracy says:

      Yes, it’s sad we have to do without strawberries. I like them too! I’m grateful I can eat all the other berries though. :)

  6. Sarah says:

    Yum! I love that they are paleo. Also I am allergic to strawberries and everyone pairs them with rhubarb. I will have to try these!

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  10. Lori says:

    Two of my most favorite things… rhubarb & raspberries. I tried the Paleo muffin recipe for rhubarb & raspberry muffins but I failed miserably. Followed the directions but mine did not come out golden brown-more on the line of gray. They are moist and taste more like the eggs that are in the mixture. I baked them for 20 minutes at 350 as stated. What could I have done wrong?

    • Tracy says:

      I’m not sure what happened Lori. Did you double check to see if you missed any ingredients? It sounds like the muffins turned out too moist, maybe not cooked all the way through. Your oven may cook at a different temperature than mine, so if they seem mushy, then try baking them for 25-30 minutes. Every time I make them, they turn out well. But I usually use my mini-muffin pan, so it could very well be your muffins need more time in the oven if they are the larger size. You could also try using less coconut oil. Remember too, that if this your first time baking Paleo or grain-free, these muffins will have a different texture since coconut flour acts differently than regular flour. Hope that helps! Good luck.

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