These yummy Paleo Strawberry Rhubarb Muffins were inspired by a trip to the farmer’s market. Filled with tons of fruit and topped with pecans, your body and belly will love you!
Paleo Strawberry Rhubarb Muffins
Ingredients
Muffin
- 4 tablespoons softened butter
- 5 eggs
- 1/4 cup raw honey
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- dash sea salt
- 1 cup finely diced rhubarb
- 1/2 cup chopped organic strawberries
Topping
- 2 tablespoons softened butter
- 2/3 cup pecan pieces
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
Instructions
- Combine butter, eggs, honey, maple syrup, and vanilla until smooth.
- Add remaining ingredients except rhubarb and strawberries.
- Blend until combined. (The dough will be thick).
- Gently stir in fruit.
- Spoon into a muffin tin.
- Generously sprinkle with pecan topping.
- Bake at 350 degrees for approximately 25 minutes.
- Makes 10 - 12 muffins.
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