This Simply Delicious Strawberry Rhubarb Muffin Recipe is sure to become a family staple in your house this summer.

The beautiful summer weather has arrived here in Victoria and with that comes loads of fresh, local, organic berries.  We have been feasting on these nutrient-rich gems and enjoying the sweet taste and bursts of juice that you only get with summer berries.

But, no matter how much everyone is enjoying them if they aren’t eaten within a few days, then there are always a few left in the fridge that begin to look less desirable and always get left behind.

You know these berries. The ones that start to lose their plump, full shape.  The ones that begin to wrinkle a little and start to lose their vibrant color.

We always have a few of these stragglers left behind and I just cut off the brown parts, chop them and toss them in the freezer.  When I have around a cup of frozen berries, I use them to make this Strawberry Rhubarb Muffin recipe.

Since we strive to buy organic berries because they are listed number 1 on the Environment Working Group‘s list of top 12 fruits and vegetables that are sprayed with pesticides, I hate to waste any of them.

When I spotted fresh rhubarb at our local fruit farm market, I knew what I had to do.  Introduce my girls to one of my favourite flavour combinations, strawberry and rhubarb.

My intention was to try and come up with a nut-free paleo version of my Grandmother’s strawberry-rhubarb pie that I loved as a child. But with school finishing up, camping trips and deadlines, I haven’t had the time to spend in the kitchen working on the perfect pie crust.

So, the next best thing for us is a snack that is portable, tasty, and something my girls love to eat…muffins!

My Simply Delicious Strawberry Rhubarb Muffin recipe is sure to please even your pickiest of eaters.  They are gluten free, nut free (to be safe for our family), dairy free and free of refined sugar.  They have become my eldest daughter’s favourite snack.

You can also swap out the rhubarb for just strawberries or substitute blueberries for little bursts of sweetness.

My Simply Delicious Strawberry Rhubarb Muffin Recipe

Makes 12 muffins

Ingredients:

1/2 cup of coconut flour

1/4 teaspoon of sea salt

1/4 teaspoons of baking soda

5 eggs

4 tablespoons of pure maple syrup

1/2 cup Palm shortening

1 tablespoon of pure vanilla extract

1/2 cup chopped rhubarb

1 cup chopped strawberries

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line 12 muffin cups with parchment paper liners.
3. In a medium bowl, add the palm shortening, vanilla, maple syrup and beat using an electric beater or whisk by hand (it is okay if there the palm shortening doesn’t fully blend into the mixture).
4. Beat in the eggs and combine.
5. Add the coconut flour, sea salt, baking soda and mix.
6. Gently fold in the chopped rhubarb and strawberries, trying not to squish them.
7. Add equal amounts of the muffin batter to each muffin cup.
8. Bake for 20-25 minutes.  Test muffins by placing a wooden toothpick into the centre of a muffin.  They are ready when the toothpick comes out clean.
9. Share and enjoy!

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