Paleo Strawberry Rhubarb Muffins

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

5 from 7 votes

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

Cook Time26

Total Time46

Course: Snack

Cuisine: American

Servings: muffins

Calories: 247kcal

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.

Nutrition