Paleo Strawberry Rhubarb Muffins

Happy Tuesday my friends. This weekend was a bit crazy because of some work things, but my in-laws took Madelyn for us on Friday so that helped balance out the work/home life a bit. She got to have fun in Chicago with her grandparents and I got to come home, after a crazy Saturday, to an empty house. It was kind of amazing actually, because I can’t remember the last time I was home alone.
What’s a girl to do on a Saturday night all alone? Grab a $10 take and bake pizza from Whole Foods, a salad to go with, and of course swing by cheesecake factory for a piece of dessert. Everything was delicious and I was sounds asleep by 9:30pm.
saturdaynightLeftovers for days…
On Monday, I enjoyed a much needed workout at The Barre Code, ventured off to a doctor’s appointment, and then I spent the rest of the afternoon playing with Madelyn in the backyard while picking some rhubarb. I was never a huge fan of rhubarb until we inherited a huge plant when we bought our house a few years ago (mostly because I didn’t know how to eat/prepare it). We’ve had so much that I’ve given some away and I still have some in our freezer from last year.
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Yesterday, Instead of utilizing nap time to catch up on household chores, I decided to whip up a batch of paleo strawberry rhubarb muffins. I was going to make strawberry rhubarb crisp, but decided muffins would be a much better option since I was still in a sugar coma from Saturday night’s lemon torte dessert. I am also sick of eating hard-boiled eggs for breakfast and muffins seem to be the next best “grab and go” breakfast option. They were delicious! I can’t wait to make them again.
Ingredients
-2 heaping cups of almond flour
-1/2 tsp baking soda
-a pinch of salt
-3 eggs
-1/4 C honey
-1 Tbsp ghee, melted
-1 Tbsp coconut oil, melted
-1 tsp lemon juice
-1 tsp orange juice
-1 tsp vanilla
-1/2 C strawberries, chopped
-1/2 C rhubarb, chopped
Instructions
-Preheat oven to 325 degrees and line muffin tin
-combine all the dry ingredients into a large mixing bowl. Mix all the wet ingredients into a separate bowl until well blended then pour into the dry ingredients. Stir in strawberries and rhubarb.
-fill the muffin tins about 3/4 full
-bake for 25 minutes or until golden brown.
Cool (or eat warm) and enjoy!
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Healthy tidbit of the day: If you have left over strawberry rhubarb mixture, stir it into some plain yogurt and sweeten with honey. It’s a delicious breakfast treat without all the added sugar that most  “fruit-in” yogurts have in them.
What’s your favorite summer produce?
During a busy morning, what’s your go-to breakfast?
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2 thoughts on “Paleo Strawberry Rhubarb Muffins

  1. Jamie June 3, 2015 / 8:15 am

    This sounds delicious. I’ve never tried rhubarb (mainly because I had no idea what to do with it..) but I might just have to try this recipe! : ) My favorite summer fruit is raspberries. I’ve been adding them to everything – I can’t get enough! Go to breakfast on a busy morning is a smoothie and a date ball! Happy Wednesday : )

    Like

  2. Benjamin Weingarten July 16, 2015 / 7:55 am

    Thanks for the recipe 🙂 Strawberry rhubarb muffins are very popular in my country and even last Thursday my mother made some for the winter. I will show her your recipe so maybe she’ll make using your method.

    Like

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