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4.5 from 2 votes

Rhubarb & Orange Muffins

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 12 -14 muffins


  • 2 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 cup honey or other sweetener
  • 4 eggs
  • 2 tbsp melted coconut oil butter
  • 2 tsp vanilla extract
  • 2/3 cup stewed rhubarb
  • 4 tbsp orange juice
  • 3 tbsp orange zest
  • 2 cups rhubarb chopped into 1 cm pieces


  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In a bowl combine almond flour, coconut flour and baking soda
  • Add the honey, eggs, coconut oil, vanilla, stewed rhubarb, orange juice and zest to the dry mixture and stir until well combined
  • Add in the chopped rhubarb and stir until they are evenly distributed throughout the batter
  • Insert muffin liners into a muffin tray and then fill each liner with batter (I like to fill them almost to the top which makes for nice big muffins)
  • Bake in the oven for 35 minutes (I normally cover the trays with tin foil after 15-20 minutes of baking to ensure the tops don't burn) Remove from the oven once a toothpick inserted in the center comes out clean
  • Let cool and serve. These muffins also freeze well. Enjoy!