paleo strawberry rhubarb muffins

Paleo Strawberry Rhubarb Muffin

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

  1. Combine butter, eggs, honey, maple syrup, and vanilla until smooth.
  2. Add remaining ingredients except rhubarb and strawberries.
  3. Blend until combined. (The dough will be thick).
  4. Gently stir in fruit.
  5. Spoon into a muffin tin.
  6. Generously sprinkle with pecan topping.
  7. Bake at 350 degrees for approximately 25 minutes.
  8. Makes 10 – 12 muffins.

Rachel Kahn
Founder at LoveSelf

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.