these muffins are packed with pieces of strawberry and rhubarb, wrapped in a cinnamon cake with a perfectly lightly-sweetened and slightly crisp crumble topping.
I *needed* to get in my strawberry-rhubarb-season recipe before it’s too late!!! It’s been a hectic time and so I was scrambling to get this recipe together – I had eye surgery recently for an issue called strabismus which basically means I was going cross-eyed in on eye – it’s been fun y’all – but now I can FINALLY *see* clearly. Simple as that. It feels like a whole new world.
Back to the strawbs though. Strawby season has been lit this year. I don’t know about you guys, but I’ve been buying local, Quebec strawberries almost every single week (if not more) and the flavour has been so.freaking.good. Nature’s candy, for real. The issue is, I end up eating all the strawberries raw before I can even get to baking with them. Alas.
I finally scrounged up enough strawberries to bake with, and after a few different experiments– some of which I documented on my Instagram (@grainfreee), including a strawberry-rhubarb jam loaf, and also, a quick and easy recipe for strawberry-rhubarb jam itself (THIS IS ALSO LIKE CANDY — put it in your yogurt you will not regret it).
The jam was amazing, but these muffins are a wholeee ‘nother story. They’re like a trifecta of everything you want from a baked good: muffin, cake, crumble, and pockets of sweet fruit. A crisp exterior and a soft interior, with the perfect texture. Need I say more???
I shall (lol). These muffins have little pieces of rhubarb and strawberry chunks inside the cinnamon-coconut-flour batter. The muffins have warm undertones of cinnamon and nutmeg. Then, the muffins are topped with even more cinnamon-y goodness: an almond flour and coconut flour mixture is prepared with cinnamon and honey to spoon atop each muffin, browning in the most perfect crisp topping that is addictive in and of itself!
This is the perfect way to take advantage of these two fruits while they’re in season, lest we forget, they are also an iconic (and delicious) flavour combination!! They make for an easy and quick breakfast, snack, or dessert– eat one warm, with yogurt or with vanilla ice cream for a treat.
I’d love to know if you try this recipe! Drop me a comment below, or follow me slash DM me on Instagram @grainfreee.
Sidenote: I also just received a discount code for Amson Naturals products. I tend to buy both their coconut flour and almond flour religiously (without any discount typically lol), so it’s actually pretty exciting — but if you want to grab yourself one of their epic 5 lb bags of coconut flour or almond flour, my code is ~officially~ GrainFreee, and it’ll work on their website.
A few related recipes if you’re looking for some more muffins (I have a lot):
- CARROT APRICOT MUFFINS (coconut flour)
- LEMON POPPYSEED MUFFINS (coconut flour)
- LEMON CHERRY MUFFINS (coconut flour)
- APPLE CHAI MUFFINS (coconut flour)
- PECAN PIE MUFFINS (coconut flour)
strawberry rhubarb crumb cake muffins: ingredients
strawberry rhubarb muffins
- 1/2 cup Amson Naturals coconut flour (use code GrainFreee for 15% off)
- 1/2 cup honey
- 1/2 cup grape seed oil or coconut oil
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp almond extract
- 1 tsp apple cider vinegar
- 4 eggs
- 1/2 cup of diced strawberries
- 1/2 cup of diced rhubarb
crumb topping
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp cinnamon
- 2 tbsp honey
- 1 tbsp oil
- 3 medjool dates, very soft and chopped into small pieces (will be almost like mush)
strawberry rhubarb crumb cake muffins: how to
strawberry rhubarb muffins
- start by mixing your dry ingredients in a large bowl.
- in a medium-sized bowl, whisk together your wet ingredients — add the oil, honey, almond extract, apple cider vinegar and eggs. whisk well.
- now combine your wet and dry ingredients by pouring the wet into the dry, and combining well.
- once everything is well combined, fold in your strawberry and rhubarb pieces. now, pour the batter into a prepared muffin tray (lined with parchment paper cups), approximately 10 muffins, 3/4 of the way full.
crumb topping
- in a medium sized bowl, throw together your almond flour, coconut flour, cinnamon, and mix.
- once combined, add in the oil, honey, and chopped medjool dates. mix everything together roughly, you’ll get some clumps together.
- roughly spoon the crumb cake batter on top of each prepared muffin.
- place the muffins in a preheated oven at 350, and bake for 30 minutes.
- allow to cool completely before removing from the tray. store the muffins in between layers of parchment paper in a glass airtight container, in the fridge or freezer.
strawberry rhubarb crumb cake muffins
Ingredients
strawberry rhubarb muffins
- 1/2 cup Amson Naturals coconut flour (use code GrainFreee for 15% off)
- 1/2 cup honey
- 1/2 cup grape seed oil or coconut oil
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp almond extract
- 1 tsp apple cider vinegar
- 4 eggs
- 1/2 cup diced strawberries
- 1/2 cup diced rhubarb
crumb cake topping
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp cinnamon
- 2 tbsp honey
- 1 tbsp grape seed oil or coconut oil
- 3 medjool dates, very soft and chopped into small pieces (will be almost like mush)
Instructions
strawberry rhubarb muffins
- start by mixing your dry ingredients in a large bowl.
- in a medium-sized bowl, whisk together your wet ingredients — add the oil, honey, almond extract, apple cider vinegar and eggs. whisk well.
- now combine your wet and dry ingredients by pouring the wet into the dry, and combining well.
- once everything is well combined, fold in your strawberry and rhubarb pieces. now, pour the batter into a prepared muffin tray (lined with parchment paper cups), approximately 10 muffins, 3/4 of the way full.
crumb cake topping
- in a medium sized bowl, throw together your almond flour, coconut flour, cinnamon, and mix.
- once combined, add in the oil, honey, and chopped medjool dates. mix everything together roughly, you'll get some clumps together.
- roughly spoon the crumb cake batter on top of each prepared muffin.
- place the muffins in a preheated oven at 350, and bake for 30 minutes.
- allow to cool completely before removing from the tray. store the muffins in between layers of parchment paper in a glass airtight container, in the fridge or freezer.