It’s Sunday. Sunday means getting ready for the new week and for us, it means getting snacks prepared to put into school lunches. I like trying out different treats for the kids but I like to stick to what I’ve got on hand. Earlier this summer I got my hands on a whole slew of rhubarb and I froze the majority of it. The kids haven’t been inundated by rhubarb-y treats so this week they get strawberry rhubarb muffins.
First up, melt together the honey and coconut oil in a large bowl. Note the nifty separation of the coconut oil and honey!
Whisk in the eggs and the vanilla.
In a fine mesh sieve, sift 1/2 a cup of coconut flour. Spoon it back into a 1/2 cup measuring cup and level it off with a knife. Why is this step important? Coconut flour is a moisture absorber. A packed 1/2 cup of coconut flour contains more flour than a sifted/levelled 1/2 cup.
Stir the baking powder and salt into the coconut flour. Pour the dry mixture into the wet mixture and whisk well.
Finely chop the rhubarb and the strawberries…
..and fold them into the batter.
Scoop 1/4 cup of batter into each lined muffin cup.
Bake at 350 degrees for 20 minutes. Cool in the pan for 5 minutes before removing to cool completely on a cooling rack. We pack them individually and freeze for quick lunch preparation.
Strawberry Rhubarb Muffins
Ingredients
1/4 cup Tropical Traditions coconut oil
1/4 cup honey
6 eggs
2 teaspoons vanilla
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup finely chopped rhubarb
1/2 cup finely chopped strawberries
Directions
Preheat oven to 350 degrees.
In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a medium bowl, sift the coconut flour and re-measure. Stir together coconut flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and whisk until well combined. Gently fold in rhubarb and strawberries.
Line a muffin pan with 12 liners (or oil the pan very well with coconut oil). Pour 1/4 cup of batter per cup. Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Cool, in the pan, for 5 minutes. Remove to a cooling rack to cool completely.
The Foodie And The Family 