These Paleo Strawberry Rhubarb Muffins are the perfect spring/summer treat!
Light and fluffy almond flour muffins are packed with sweet, juicy berries and tart rhubarb, then topped with crunchy sliced almonds.
They’re gluten-free, dairy-free and refined sugar-free, too.
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Why this recipe works
In case you’re not familiar with rhubarb, it has long red/pink stalks and big leaves (don’t eat the leaves – they’re poisonous). It’s very tart, which is why it’s almost always used in desserts where you can add sugar to balance it out.
Strawberries and rhubarb is a classic combination.
They’re both in season around the same time, and the sweetness of the strawberries balances the tartness of the rhubarb.
While I have other paleo strawberry rhubarb recipes (like this Strawberry Rhubarb Crisp and this Rhubarb Gelato with Strawberry Sauce), they’re also great together in these muffins!
Light, fluffy muffins are packed with the juicy berries and rhubarb. They’re sweetened with just enough honey to make them a healthy snack, not a sugar-laden dessert.
Plus a good dose of vanilla extract adds a homey, cozy feeling that is specific to homemade baked goods.
And the sliced almonds on top add a bit of crunch.
What you need for Paleo Strawberry Rhubarb Muffins
Ingredients:
- 3/4 cup hulled and chopped strawberries (hulled = trimming off the green stems)
- 3/4 cup trimmed and chopped rhubarb (trimmed = cutting off the dry-ish ends of the stalks)
- 3 cups superfine blanched almond flour (not almond meal)
- 6 tablespoons arrowroot flour/starch
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup + 1 tablespoon honey
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons lemon juice or apple cider vinegar (I promise you won’t taste it; you just need it as the acid to react with the baking soda to help the muffins rise)
- 3 tablespoons sliced almonds
- 3/4 teaspoon coconut sugar
Equipment:
- a cutting board
- a paring knife
- a large mixing bowl
- a medium mixing bowl
- a whisk
- a spatula (the kind for stirring, not flipping)
- measuring spoons
- measuring cups
- a measuring glass
- a muffin pan
- muffin cups
- 1/4 cup ice cream/cookie scoop
- a cooling rack
How to make Paleo Strawberry Rhubarb Muffins
Step 1: Heat the oven to 350°.
Step 2: Line a muffin pan with the muffin cups.
Step 3: Chop your hulled strawberries and trimmed rhubarb into about 1/4″ chunks and set aside.
Step 4: In a large bowl, whisk the almond flour, arrowroot, baking soda and salt.
Step 5: In a medium mixing bowl, whisk the eggs, honey, vanilla and lemon juice or apple cider vinegar.
Step 6: Pour the liquid ingredients into the dry ingredients and use a spatula to stir them until fully blended and there’s no more dry almond flour visible.
Step 7: Stir in the strawberries and rhubarb.
Step 8: Scoop heaping 1/4-cup scoops into each muffin cup. The muffin cups will be almost completely full.
Step 9: Evenly sprinkle the sliced almonds on top of the muffins, then sprinkle over the coconut sugar.
Step 10: Bake for 22-26 minutes, rotating the pan once halfway through the baking time so they all bake evenly. Let cool on a cooling rack, then serve.
Frequently Asked Questions (FAQ)
You can use all strawberries or all rhubarb.
You can omit the sliced almonds and coconut sugar topping.
You can use 100% pure maple syrup instead of honey.
You can add 1/2 teaspoon almond extract for even more almond flavor.
These Paleo strawberry rhubarb muffins will keep at room temperature for up to 3 days, then can be stored in the fridge for another 2 days. Or you can store them in the fridge for 5 days total.
You can freeze the muffins by wrapping each one tightly in plastic wrap, then placing them in a freezer-safe container or baggie for up to 3 months. Thaw overnight in the fridge.
Other recipes you might like:
- Easy Rhubarb Sauce (Paleo, gluten-free, vegan)
- Paleo Strawberry Rhubarb Crisp (gluten-free)
- Paleo Rhubarb Gelato with Strawberry Sauce (dairy-free)
- Paleo Strawberry Shortcake (gluten-free)
- Paleo Blackberry Muffins (gluten-free)
Paleo Strawberry Rhubarb Muffins
Ingredients
- ¾ cup hulled and chopped (¼" chunks) strawberries
- ¾ cup trimmed and chopped (¼" chunks) rhubarb
- 3 cups superfine blanched almond flour (not almond meal)
- 6 tablespoons arrowroot flour/starch
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- ½ cup + 1 tablespoon honey
- 1½ teaspoons vanilla extract
- 1½ teaspoons lemon juice or apple cider vinegar
- 3 tablespoons sliced almonds
- ¾ teaspoon coconut sugar
Instructions
- Heat the oven to 350°.
- Line a muffin pan with muffin cups.
- Trim and chop your strawberries and rhubarb into ¼" chunks and set aside.
- In a medium mixing bowl, whisk the eggs, honey, vanilla and lemon juice or apple cider vinegar.
- Pour the liquid ingredients into the dry ingredients and use a spatula to stir them until fully blended and there's no more dry almond flour visible.
- Stir in the strawberries and rhubarb.
- Scoop heaping ¼-cup scoops into each muffin cup. The muffin cups will be almost completely full.
- Evenly sprinkle the sliced almonds on top of the muffins, then sprinkle over the coconut sugar.
- Bake for 22-26 minutes, rotating the pan once halfway through the baking time so they all bake evenly, until they're golden brown and the tops look dry. Let cool on a cooling rack, then serve.
Emily says
Another home run! I accidentally forgot the lemon juice/acv and also snuck a capful of almond extract in with the wet ingredients, baked for the minimum time, and they turned out so amazing! Great texture, not too sweet, can really taste the strawberry, rhubarb, and almond together, just divine! Thanks so much, next time hopefully I’ll remember the lemon juice.
Paleo Gluten Free Guy says
Yay! So glad you liked it. Adding almond extract sounds like a great idea.
Victoria says
I enjoy these muffins because they aren’t so sweet. You can really taste the fruit and I simply adore rhubarb. I was surprised to see that you didn’t have any oil or butter in the recipe. I’m curious why you decided to leave it out. They taste good as is but I’m always curious about these kinds of things. 🙂 I’ve been making lots of gluten free rhubarb treats this spring and my favorite flavor with rhubarb is cardamom. I will add some of that next time I make it and back off of the vanilla a bit. Thanks for your recipe! I’m starting a gluten free bakery at our local farmers market and enjoy testing recipes.
Paleo Gluten Free Guy says
Hi Victoria, so glad you liked them! And I love rhubarb with cardamom so adding some to these muffins is a great idea! As for the oil/butter, I find almond flour already adds so much natural fat/oil to baked goods that you often don’t need to add any more or they’ll get too greasy.
jennifer says
I have never ever had rhubarb before . . but have noticed it’s paired with strawberries often! And no idea about the leaves being poisonous . . . I wonder how that is .. all the bad flows out of the stalks, lol . . ramblings. Anyway, where did you get your rhubarb . . . at the regular market? Mine didn’t have any yesterday, so I just doubled the strawberries (which was still great)
Paleo Gluten Free Guy says
Yeah, rhubarb and strawberries just go well together. I get mine either at the grocery store or farmer’s market. And making these with all strawberries is great!
Stacey says
Strawberry rhubarb baked goods are the best part of summer! These muffins are a tasty way to enjoy rhubarb.
Paleo Gluten Free Guy says
They really are!
Nancy says
Wow these muffins are so juicy and flavourful. Really enjoyable for breakfast and afternoon snacks. My kid loves the straw rhubarb combo.
Paleo Gluten Free Guy says
Thanks! So glad your kids like them.
Janessa says
What an excellent recipe for a healthy muffin! I love the combination of rhubarb and strawberry. Will definitely be making these again!
Paleo Gluten Free Guy says
Yay! So glad you liked them.
Shelby says
We have rhubarb coming out the **** haha this is a great way to use it all up!
Paleo Gluten Free Guy says
I’m so jealous!
Megan says
Thanks for a reliable spring muffin recipe! These are great and so much fun with our homegrown rhubarb!! 🙂
Paleo Gluten Free Guy says
I bet they’re amazing with homegrown rhubarb!