07/09/2025
Rhubarb Strawberry Chia Muffins
I love a fresh, bready treat! This is gluten and dairy free and is just a nice, kid approved snack! My son loves rhubarb, so I wanted to serve a recipe we both enjoyed, while it’s still in season!
Ingredients (12 muffins):
1-1/2 cups strawberries, diced
2 stalks rhubarb, diced
6 eggs
1 lemon, juiced and zested
1/3 cup coconut oil, melted if not liquid
2/3 cup coconut flour
1 tsp baking powder
1/2 tsp sea salt
5 tbsp honey, lightly melted
1 tsp vanilla
2 tbsp chia seeds
2 tbsp sliced almonds
Directions:
Preheat oven to 325F. Grease muffin tins (I find they don’t come out great, so muffin liners would be good as well). Whisk eggs in small bowl. In large mixing bowl, combine flour, baking powder, salt and mix. Add eggs, honey, lemon juice and zest, vanilla and mix. Add coconut oil and mix lightly. Fold in rhubarb, strawberries, and chia seeds. Divide batter into muffin tins and top with sliced strawberries and sliced almonds. Bake for 22-25 minutes. Enjoy!
I have also made these with a half-and-half coconut and almond flour and they were just as good. Let me know if you give them a try and what you think!
