Our yummy Paleo Strawberry Rhubarb Muffins were inspired by a trip to the farmer’s market. Filled with tons of fruit and topped with pecans, your body and belly will love you!
Batter
4 tablespoons softened butter
5 eggs
1/4 cup raw honey
1/4 cup maple syrup
1/4 cup coconut oil
1 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
dash sea salt
1 cup finely diced rhubarb
1/2 cup chopped organic strawberries
Topping
2 tablespoons softened butter
2/3 cup pecan pieces
1/2 cup coconut sugar
1 teaspoon cinnamon
- Combine butter, eggs, honey, maple syrup, and vanilla until smooth.
- Add remaining ingredients except rhubarb and strawberries.
- Blend until combined. (The dough will be thick).
- Gently stir in fruit.
- Spoon into a muffin tin.
- Generously sprinkle with pecan topping.
- Bake at 350 degrees for approximately 25 minutes.
- Makes 10 – 12 muffins.
Rachel Kahn is the founder of LoveSelf, a gluten free paleo wellness magazine dedicated to helping you discover your Happy Belly, Loving Heart, and Inspired Life. Rachel began studying holistic health and nutrition over a decade ago and attributes her own healing to lessons in body nurturing choices. Rachel is highlighting inspiring people healing with the power of real food and self-love.