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Paleo Strawberry Rhubarb Almond Muffins

Y’all, these are the best strawberry muffins EVER! They’re paleo, gluten-free, super moist because of the rhubarb, and so easy to make.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine American
Calories 115 kcal


  • 2 1/4 cups finely ground almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1/4 tsp almond extract I always add a bit extra!
  • 1 cup chopped strawberries
  • 1/2 cup chopped rhubarb


  • Preheat oven to 350 degrees.
  • Combine almond flour, coconut flour, sea salt, baking soda, and cinnamon in large mixing bowl. Set aside.
  • Put coconut oil in a glass bowl and microwave until melted. (Or melt over stovetop)
  • Add maple syrup, eggs, vanilla, and almond extract. Stir until combined.
  • Pour wet ingredients into dry mixture. Just use a large spoon to gently combine mixture.
  • Fold in the strawberries and rhubarb.
  • Pour mixture into paper muffin cups of a regular sized 12-cup muffin pan.
  • *I sprinkled a bit of raw cane sugar on top! 'Cause it's pretty.
  • Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  • Let sit for a bit and then dig in!


Serving: 54gCalories: 115kcalCarbohydrates: 10.39gProtein: 1.71gFat: 7.78gSaturated Fat: 5.64gPolyunsaturated Fat: 0.39gMonounsaturated Fat: 1.2gTrans Fat: 0.01gCholesterol: 103mgSodium: 120mgPotassium: 88mgVitamin A: 88IUVitamin C: 7.5mgCalcium: 36mgIron: 0.57mg
Keyword Gluten Free, gluten free muffin recipes, gluten free muffins, healthy rhubarb recipes, Muffins, Paleo, rhubarb muffins, rhubarb recipes, Strawberry Muffins
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