• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paleo Gluten-Free Guy logo
  • Home
  • Recipe Index
  • The Paleo Pantry
  • About
    • About Don Baiocchi
    • What is Paleo?
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

Paleo Strawberry Rhubarb Muffins

Jun 4, 2022 · 16 Comments

Jump to Recipe Print Recipe
Paleo Strawberry Rhubarb Muffins in a metal muffin pan and one on its side next to a stack of muffins
Paleo Strawberry Rhubarb Muffins in a metal muffin pan and one on its side next to a stack of 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.

gluten-free strawberry rhubarb muffins in a muffin pan on a cooling rack next to rhubarb stalks and strawberries

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

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
grain-free muffins with strawberries and rhubarb, plus sliced almonds on top, on a white wooden table with rhubarb stalks and strawberries

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.

one hand holding a rhubarb stalk while another holds a knife slicing the stalk in half lengthwise
one hand holding rhubarb stalks while another holds a knife chopping the stalks into chunks
a hand holding a strawberry while a knife slices off the top of a strawberry
a hand holding a strawberry while another hand holds a knife chopping the strawberries

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.

healthy muffins with rhubarb and strawberries in them, topped with sliced almonds, on a white wooden table with rhubarb stalks and strawberries

Frequently Asked Questions (FAQ)

Can I make substitutions?

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.

Can I make these Paleo Strawberry Rhubarb Muffins ahead of time?

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.

Can I freeze these Paleo Strawberry Rhubarb Muffins?

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:

  1. Easy Rhubarb Sauce (Paleo, gluten-free, vegan)
  2. Paleo Strawberry Rhubarb Crisp (gluten-free)
  3. Paleo Rhubarb Gelato with Strawberry Sauce (dairy-free)
  4. Paleo Strawberry Shortcake (gluten-free)
  5. Paleo Blackberry Muffins (gluten-free)
grain-free muffins with strawberries and rhubarb, plus sliced almonds on top, on a white wooden table with rhubarb stalks and strawberries

Paleo Strawberry Rhubarb Muffins

Don Baiocchi
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.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 26 minutes mins
Total Time 46 minutes mins
Course Snack
Cuisine American
Servings 12 muffins
Calories 247 kcal

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.

Nutrition

Calories: 247kcalCarbohydrates: 21gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 185mgPotassium: 263mgFiber: 3gSugar: 12gVitamin A: 76IUVitamin C: 6mgCalcium: 90mgIron: 0.4mg
Keyword paleo muffins, strawberry rhubarb, strawberry rhubarb recipes
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:

Instagram,

Facebook,

TikTok

AND Pinterest!

Related Posts

  • Gluten-free rhubarb strawberry crisp in a bowl topped with ice cream, next to strawberries and stalks of rhubarb.
    Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)
  • Healthy rhubarb sauce in a mason jar with a spoon in it in front of two coupe glasses with vanilla ice cream and rhubarb sauce on top.
    Easy Rhubarb Sauce
  • Gluten-free strawberry shortcake on plates with a glass bowl of strawberries and a glass bowl of whipped coconut cream behind them.
    Paleo Strawberry Shortcake (gluten-free, dairy-free)

Baked Goods, Recipes, Snacks almond flour, arrowroot, honey, muffins, rhubarb, spring recipe, strawberry, summer recipe

Reader Interactions

Comments

  1. Emily says

    June 6, 2024 at 12:25 am

    5 stars
    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.

    Reply
    • Paleo Gluten Free Guy says

      June 18, 2024 at 8:40 pm

      Yay! So glad you liked it. Adding almond extract sounds like a great idea.

      Reply
  2. Victoria says

    May 19, 2023 at 9:42 am

    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.

    Reply
    • Paleo Gluten Free Guy says

      May 19, 2023 at 3:52 pm

      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.

      Reply
  3. jennifer says

    June 13, 2022 at 7:15 am

    5 stars
    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)

    Reply
    • Paleo Gluten Free Guy says

      June 14, 2022 at 12:38 pm

      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!

      Reply
  4. Stacey says

    June 9, 2022 at 12:46 pm

    5 stars
    Strawberry rhubarb baked goods are the best part of summer! These muffins are a tasty way to enjoy rhubarb.

    Reply
    • Paleo Gluten Free Guy says

      June 9, 2022 at 3:52 pm

      They really are!

      Reply
  5. Nancy says

    June 9, 2022 at 12:09 pm

    5 stars
    Wow these muffins are so juicy and flavourful. Really enjoyable for breakfast and afternoon snacks. My kid loves the straw rhubarb combo.

    Reply
    • Paleo Gluten Free Guy says

      June 9, 2022 at 3:52 pm

      Thanks! So glad your kids like them.

      Reply
  6. Janessa says

    June 6, 2022 at 1:57 pm

    5 stars
    What an excellent recipe for a healthy muffin! I love the combination of rhubarb and strawberry. Will definitely be making these again!

    Reply
    • Paleo Gluten Free Guy says

      June 7, 2022 at 4:08 pm

      Yay! So glad you liked them.

      Reply
  7. Shelby says

    June 6, 2022 at 1:33 pm

    5 stars
    We have rhubarb coming out the **** haha this is a great way to use it all up!

    Reply
    • Paleo Gluten Free Guy says

      June 7, 2022 at 4:08 pm

      I’m so jealous!

      Reply
  8. Megan says

    June 6, 2022 at 1:00 pm

    5 stars
    Thanks for a reliable spring muffin recipe! These are great and so much fun with our homegrown rhubarb!! 🙂

    Reply
    • Paleo Gluten Free Guy says

      June 7, 2022 at 4:08 pm

      I bet they’re amazing with homegrown rhubarb!

      Reply
5 from 7 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Don

Headshot photo of Don Baiocchi

Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

Categories

Sign-up for Freebie!

Most Recent Posts

A gluten free dairy free banana cake in a square baking dish with some cream cheese frosting spread over part of the cake.

Gluten-Free Banana Cake (Paleo)

A spicy salmon poke bowl with chunks of salmon, shredded carrots, sugar snap peas and red bell pepper strips.

Cooked Salmon Poke Bowl (gluten-free, Paleo)

High protein chocolate pudding in mason jars topped with sliced banana and chocolate chips.

Chocolate Protein Chia Pudding

Gluten free and dairy free banana bread sliced on a platter next to a bread knife.

Gluten-Free Dairy-Free Banana Bread

Beet kale salad in a large bowl drizzled with green goddess dressing.

Kale Beet Salad with Avocado Green Goddess Dressing

Footer

For Recipe Tips & More!

Menu

  • Home
  • Recipe Index
  • Blog
  • Privacy Policy
  • Contact

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Copyright © 2025 Paleo Gluten-Free Guy on the Seasoned Pro Theme

187 shares
  • 134

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.