Rhubarb season is April through June and this is the first year I have started cooking with it. Rhubarb used to intimidate me, mostly because it is usually used in pies and I have issues with pie crust (I always burn it!). I wanted an easy way to use rhubarb and love how the natural sweetness of coconut pairs with the tartness from rhubarb in this recipe.
These muffins are super light and have a nice balance of sweet and sour. Perfect for brunch or an after dinner treat!
Prep Time: 15 min / Cook Time: 20-25 min / Servings: 12 muffins
- 1/2 cup coconut oil, melted
- 2/3 cup unsweetened coconut milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups chopped rhubarb
- 1 2/3 cup flour
- 2/3 cup granulated sugar
- 3/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup unsweetened coconut flakes (for topping)
- Preheat the oven to 375 degrees.
- In a medium sized bowl, combine the flour, salt and baking powder.
- Add the 2 cups of rhubarb directly to the bowl with the flour and mix. This will help prevent the rhubarb from sinking to the bottom of the muffins.
- In a separate large bowl, combine the wet ingredients (coconut oil, eggs, coconut milk and vanilla extract). Mix to combine.
- Add the sugar to the wet ingredients. Mix.
- Gradually add the dry ingredients to the bowl with the wet ingredients and mix to combine.
- In a muffin pan, add 12 paper liners or spray with nonstick spray.
- Add the batter evenly across all 12 muffin slots, about 2/3 full. This recipes makes exactly 12 muffins.
- Top each muffin with coconut flakes. Lightly press the flakes down in the batter so they don’t fall off when baking.
- Bake muffins for 20-25 minutes. Watch the coconut topping to make sure it doesn’t get too brown.
- Cool for 5-10 minutes before serving.