Paleo Strawberry Rhubarb Muffins

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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Paleo Strawberry Rhubarb Muffins

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

Heat the oven to 350°.

Line a muffin pan with the muffin cups.

Chop your hulled strawberries and trimmed rhubarb into about 1/4″ chunks and set aside.

In a large bowl, whisk the almond flour, arrowroot, baking soda and salt.

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 1/4-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.

Let cool on a cooling rack, then serve.

Making ahead/storage

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 also 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.

Substitutions and variations

• 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.

Other recipes you might like:

1. Easy Rhubarb Sauce (Paleo, gluten-free, vegan)
2. Strawberry Rhubarb Crisp (Paleo, gluten-free)
3. Rhubarb Gelato with Strawberry Sauce (Paleo, dairy-free)
4. Strawberry Shortcake (Paleo, gluten-free)

Print Recipe

5 from 6 votes

Paleo Strawberry Rhubarb Muffins

These light and fluffy muffins are packed with juicy strawberries and fresh rhubarb. They're an easy, healthy snack that are also gluten-free, dairy-free and refined sugar-free.

Prep Time20 minutes mins

Cook Time26 minutes mins

Total Time46 minutes mins

Course: Snack

Cuisine: American

Keyword: paleo muffins, strawberry rhubarb, strawberry rhubarb recipes

Servings: 12 muffins

Author: Don Baiocchi

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 large bowl, whisk the almond flour, arrowroot, baking soda and salt.
• 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.

Notes

Making ahead/storage

The 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 also 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.

Substitutions and variations

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.

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