Rhubarb Muffins

Hi there! To start off the week I made some delicious rhubarb muffins. Our rhubarb plant has been growing like crazy for the past couple of weeks. Of course now, after quite a few recipes involving rhubarb, it has to grow back.  🙂


Ingredients: (for the muffin)

3/4 cup  coconut flour

3/4 cup tapioca flour

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup date sugar

2 teaspoons cinnamon

2 cups chopped rhubarb

3 large eggs at room temperature

1/3 cup butter or coconut oil

1 teaspoon vanilla extract

Ingredients: (for the streusel)

1 cup coconut flakes

pinch of salt

3 Tablespoons cinnamon

2 Tablespoons powdered maple sugar

2 Tablespoons butter or coconut oil

2 Tablespoons maple syrup


  1. Preheat oven to 350F. Line a 12- compartment muffin tin with cupcake papers and set aside. Or spread butter inside a muffin baking stone and set aside.
  2. Prepare the muffin batter in a large mixing bowl. Combine the coconut and tapioca flours, baking soda, date sugar, and cinnamon. Then add rhubarb and mix well.
  3. In a separate bowl whisk eggs, melted butter, and vanilla extract until thoroughly combined.
  4. Pour the wet and dry mixtures together and mix well.
  5. Divide the batter into the 12 muffin tins.
  6. To make the streusel; In a mixing bowl whisk together coconut flakes, salt, and cinnamon. Melt butter and combine with maple syrup, then add to the dry mixture.
  7. Mix the coconut flake mixture with the butter and maple syrup. Spoon onto each muffin top.
  8. Bake for 25-30 minutes or until a tester comes out clean.
  9. Remove muffins from pan and let cool before serving or storing.
  10. Enjoy!


Have a great week!

– Anna






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