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.
- 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