Tag Archives: Healthy Muffin Recipe

Coconut Flour Cherry Rhubarb Muffins

It’s rhubarb season! I grew up eating rhubarb pies made by my Mom. They were so delicious! My dad grew fresh rhubarb in his garden, and my mom froze it so we could have rhubarb pies all year. It wasn’t until I was grown that I ever tried a strawberry rhubarb pie or rhubarb any other way but straight up!

I’ll admit that an unadulterated just rhubarb pie is my favorite, because it has a lot of sentimental meaning and brings back delightful childhood memories of the gorgeous Michigan summers. But, I have come to appreciate the fact that it compliments other fruit desserts, and that some people appreciate it when it is combined with other berries and stone fruits like this cherry rhubarb muffin recipe I am going to share, which is delicious!

I inherited four of my father’s rhubarb plants from our family homestead, and they are thriving after the second year with big juicy stalks and huge rhubarb leaves. (The leaves are poisonous, so you must discard those). I make sure to amend the plants in the spring with a nice amount of manure and compost blend. Rhubarb is a beautiful plant, and I think it makes a pretty and useful addition to a yardscape.

This recipe is grain free and gluten free. It makes eight delicious, moist muffins with a balance of equal amounts chopped rhubarb and cherries. I hope you enjoy them!

Coconut Flour Cherry Rhubarb Muffins

Ingredients:

Dry Ingredients:

1/3 Cup of Coconut Flour

1/2 teaspoon of Baking Soda

1/2 teaspoon of Cinnamon

1/4 teaspoon of salt

a pinch of Nutmeg

Wet Ingredients:

3 Eggs, Whisked

1/4 Cup of Butter, Melted

1/4 Cup of Honey, runny or melted if not runny

2 teaspoons of lemon juice

1 teaspoon of Vanilla Extract

Fruit Ingredients:

1/2 Cup of Fresh Rhubarb, chopped into 1/2 inch pieces

1/2 Cup of Frozen or Fresh Cherries, sliced in half (this can be dark cherries or tart or a combination)

Directions:

Preheat your oven to 350 degrees F. Put 8 muffin liners in a muffin tin.

In a bowl, mix together the eggs, melted butter, honey and vanilla extract with a hand held mixer. Don’t mix in the lemon juice yet.

In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and blend with the hand held mixer. The coconut flour will be runny at first and then thicken as it absorbs the wet ingredients.

Now beat in two teaspoons of lemon juice. This adds a nice tartness and activates the baking soda.

Fold in the chopped rhubarb and sliced cherries. Scoop the batter into eight muffin cups.

Bake at 350 degrees F for 30 minutes or until the centers spring back when touched.

**Coconut Flour Cherry Rhubarb Muffin Batter**

These muffins are a healthy way to enjoy rhubarb this summer!

Carrot Cake Mug Muffin with Blueberries and Coconut

AIP Carrot Cake Mug Muffin - Paleo

Quick and Easy is one of the things I love about mug muffins! Not to mention they are personal sized, can be eaten warm, and are fresh as fresh can be. This yummy Mug Muffin comes together fast and has a half cup of carrots in it.

AIP Carrot Cake Microwave Mug Muffin

It also contains healthy fat, a touch of honey syrup and a gelatin egg. If you have a Ninja Express Food Chopper like this, the carrots shred finely in seconds, and it’s under $20. I use it a lot in the kitchen!

Here’s the recipe. You can make this muffin in about ten minutes start to finish!

Carrot Cake Mug Muffin with Blueberries and Coconut

Ingredients:

1/2 Cup of Finely Shredded Carrot (about 2 medium) It should look like rice in consistency

2 Tablespoons of Coconut Flour

2 Tablespoons of Coconut Oil (melted) or Avocado Oil

1 Tablespoon of Pure Honey

1/4 Teaspoon of Ground Cinnamon

1/8 Teaspoon of Ginger

1/8 Teaspoon of Cloves

1/8 Teaspoon of Mace

1/8 Teaspoon of Baking Soda

A Pinch of Salt

1 Gelatin Egg – Instructions in the directions -(You will need 3 Tablespoons of water and 1 Tablespoon of Gelatin like this)

2 Tablespoons of Dried Blueberries (like these) These do contain less than 1% Sunflower Oil, so if you want to avoid that substitute organic raisins.

1 Tablespoon of Shredded Unsweetened Coconut

Carrot Cake Batter

See the Batter in the photo above ready to microwave.

Directions:

Add the coconut flour, salt, baking soda, and spices to a bowl and sift with a whisk. Stir in the shredded carrot. Add the melted coconut oil or avocado oil and honey and whisk.

To make your gelatin egg, stir together one tablespoons of grass fed gelatin and one tablespoon of cold water in a bowl big enough to whisk in more hot water in a minute. Let it gel. Now, add two tablespoon of boiling or very hot water and whisk until the gelatin melts and is frothy. Put is back in the microwave for ten seconds if necessary. Whisk the gelatin quickly into the batter with a fork before it sets up. Then, fold in one tablespoon of dried blueberries. Put the muffin batter into a microwave safe mug. Sprinkle on the remaining tablespoon of dried blueberries and the shredded coconut. Microwave on high for 3 minutes. Done!

Quick and Easy Microwave Muffin for One. With all the flavor of classic carrot cake, a half cup of carrots are in this muffin along with delicious dried blueberries and shredded coconut!