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Muffins are a very foreign thing to me, I used to find them very bland. I think I based my opinion on the few times I bought one from Starbucks, and lets be honest, they aren’t very good. Flavorless, spongy, sugar filled muffins, I’ll pass thanks.

These Rhubarb & Orange Muffins have made me realize how delicious muffins can be. Melt in your mouth moist with a slight tartness from the chopped rhubarb and sweetness from the stewed rhubarb and orange, these muffins are bursting with flavor. They stay moist in a container for days and are great eaten warm, cold, with butter or jam or all by themselves. Healthy enough for breakfast, small enough for a snack and sweet enough for dessert, I seemed to be able to justify eating at least 3 a day for the past week, they are just that good. To be honest, I think next time I may halve the recipe as a batch of 12 of these sitting on my counter is a little too dangerous for my liking.

Here are a few other way muffin recipes that you might enjoy: 

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Rhubarb & Orange Muffins

5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Diets Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings 12 -14 muffins

Ingredients
  

  • 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

Instructions
 

  • 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!
Tried this recipe?Leave a comment below and let us know how it was!