Strawberry Rhubarb Muffins (with Coconut Flour)

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat oven to 350 degrees.

In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.

In a medium bowl, sift the coconut flour and re-measure. Stir together coconut flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and whisk until well combined. Gently fold in rhubarb and strawberries.

Line a muffin pan with 12 liners (or oil the pan very well with coconut oil). Pour 1/4 cup of batter per cup. Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Cool, in the pan, for 5 minutes. Remove to a cooling rack to cool completely.


  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 6 eggs
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup finely chopped rhubarb
  • 1/2 cup finely chopped strawberries


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