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Paleo Rhubarb and Lemon Muffins

My Vegie box delivery arrives tomorrow and as I still have Rhubarb in the fridge I thought a nice tasty treat would be great in this cold weather. As I pondered what to do with it I stumbled across a rhubarb recipe and adapted it to what I had at home. I hope you enjoy it!

 

Ingredients

1/2 cup coconut flour

1/2 tsp. baking soda

1/4 tsp. salt

6 large eggs (room temperature)

1/2 tsp. vanilla (I use the Organic Vanilla Bean Paste by Queen)

1 Tbsp. fresh grated ginger

zest of 2 organic lemons

juice of 2 small lemons

1/4 cup coconut oil (melted)

1/3 cup Coconut Nectar

1-1/2 cups rhubarb (sliced)- stems only

Instructions

  1. Preheat oven to 160 degrees
  2. In a bowl, whisk together the eggs, vanilla, ginger and lemon juice.
  3. In another bowl, whisk together dry ingredients - the coconut flour, baking soda, salt and lemon zest.
  4. Melt the coconut oil and add the coconut nectar, stirring to blend.
  5. Combine the wet ingredients and blend with a whisk.
  6. Add the dry ingredients to the wet ingredients and whisk until smooth.
  7. Stir in the rhubarb distributing it evenly throughout the batter
  8. Line muffin pan with 12 liners, and fill each cup with batter.
  9. Bake for 30 minutes, until a knife inserted in the center comes out clean.
  10. Put the muffin pan on a cooling rack, and let the muffins cool in the pan for 5 minutes before removing them to the rack to finish cooling.
  11. Enjoy with a nice digestive tea such as Chamomile or Peppermint.