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Coconut Flour Rhubarb Muffins
This recipes is for the northerners whose peas are just producing and whose rhubarb is finally winding up. That is, unless of course, those of you from the south are still finding rhubarb.
I was given some rhubarb by a sweet friend of mine (hi Rene!) recently and a week later found it in my crisper drawer.
Whoops.
The nice thing is rhubarb seems to keep pretty well and it’s also a nice spring purgative, working the last bit of winter funk out of you. These muffins, grain-free and slightly sweetened with honey reminded me of my grandmother’s rhubarb pies – a touch sweet but tart enough to keep you on your toes.
Coconut Flour Rhubarb Muffins
makes about 18 muffins
Ingredients
- 1 cup coconut flour
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 10 eggs at room temperature
- 1/2 cup milk
- 1/3 cup honey
- 1 1/2 tablespoons vanilla extract
- 2 cups finely diced rhubarb
Directions
- Preheat oven to 375 degrees.
- In a small bowl combine the coconut flour, sea salt, and baking soda. Sift together or whisk until well combined.
- In a larger bowl beat eggs and mix in milk, honey, and vanilla extract.
- Combine the dry and wet ingredients in the larger bowl and when almost completely combined stir in diced rhubarb.
- Butter a muffin pan (these will stick to muffin papers) and fill the muffin cups about 3/4 full of batter. (An ice cream scoop is perfect for this.)
- Bake in a 375 degree oven for 15-20 minutes, or until nicely browned on top and done through. The tops will get darker than the average muffin due to the use of honey rather than sugar, but it should not affect the flavor.
- Cool and serve.
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18 Responses to Coconut Flour Rhubarb Muffins
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i wish i had rhubarb needing using up in my crisper.
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Does it really use 10 eggs or is that a typo?
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Shannon Reply:
June 21st, 2011 at 1:06 pm
Jenny – It’s not a typo
. Coconut flour requires a lot of eggs for binding and moisture.
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That sounds yummy. Where do you buy coconut flour? Do you make it yourself?
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[...] Coconut Flour Rhubarb Muffins [...]
These sound so good! Do you know where I could find coconut flour or is it best to order online somewhere? Thanks!
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Is there supposed to be any butter or oil in this recipe?
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Not sure if I did something wrong, as was the first time I used coconut flour,but they tatsed very “scrambled eggy”, and lacked sweetness…I used coconut sugar instead of honey, could that be the reason? thanks, Simone.
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Shannon Reply:
July 26th, 2011 at 1:03 pm
Simone – Not sure since I’ve never used coconut sugar. Coconut flour products take a bit of getting used to since they are nothing like their grain-made counterparts.
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Love that these muffins are flour-free and have healthy rhubarb inside… thought they smelled a little “egg-y” (granted, I am pregnant so I have an insane sense of smell right now) which reminded me of these spinich egg-breakfast quiches I make into muffins as well, so I put some extra honey drizzle over a half muffin…. DELICIOUS!! Really tasted like the bad-for-you muffins I grew up on! Overall, a great reciepe, my nose is just too sensitive to eat the muffins plain right now!
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Do you have a favorite coconut flour? Can I use previously frozen, drained rhubarb?
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Shannon Reply:
January 20th, 2012 at 9:46 am
Molly – The only one I’ve ever used is from Tropical Traditions, so I guess that would be it. I would think the drained rhubarb would work, but can’t say for sure.
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I’ve been waiting patiently to be able to put some rhubarb plants in. I missed it last year and am determined to plant some this year! I just started cooking with coconut flour, so I’ll be giving these a go. Thanks.
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can you use egg replacer?
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Would this work as a basic muffin recipe where I could substitute other kinds of fruit?
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OMG…2 of my favorite flavors in one…now to find coconut flour…or can this be tweaked with reg flour and adding some coconut extract! Just thinking out loud! Thanks!
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Ooh. This sounds like an awesome use for coconut flour – and an excellent treat if I don’t wanna eat flour muffins! I think I’ll be halving or quartering the recipe, though. 18 muffins is a wee bit too much just for li’l ole me.
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I made these last night but I changed the recipe to make them with grass-fed beef and zucchini instead of the sweet ingredients for dinner in a pinch. They were good!
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