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Rhubarb Muffins w Coconut Flour

Rhubarb Muffins w Coconut Flour

5.0 from 2 reviews
Rhubarb Muffins w Coconut Flour
Prep time
Cook time
Total time
These Rhubarb Muffins made with coconut flour are super easy, delicious, stay moist for days and are gluten free, dairy free and can be made nut free if you avoid a couple of ingredients. Baking with coconut flour can be tricky but as long as you follow a recipe, you're good to go. Coconut flour would probably be my most favourite gluten free flour to bake with for it's flavour and the way it keeps baking moist. If you don't have any rhubarb or it's out of season, you can just swap it out with any other seasonal fruit like blueberries, passionfruit, strawberries or just have them plain. You can find coconut flour generally at supermarkets now or your local health food store or Bin Inn.
Serves: 6-8 muffins
Dry ingredients
  • ¼ c coconut flour
  • ½ t baking powder
  • 2 T LSA, optional (omit if nut free)
  • ½ t salt
Wet ingredients
  • 3 eggs, whisked
  • 3 T coconut oil (or butter), melted (for DF, use coconut oil)
  • 3 T honey, melted
  • ½ t vanilla essence
  • 1 c fresh rhubarb, finely sliced
  • 1 T coconut sugar, or raw sugar
  • ¼ t cinnamon
  • slivered almonds, (omit if nut free)
  1. To make the Rhubarb Muffins, preheat the oven to 200° C. Prepare the muffin tins, either with patty liners or grease with butter or oil, or use a silicon muffin tray.
  2. In a bowl, mix the wet ingredients until evenly combined. Fold the dry ingredients in until smooth and just combined. Mix in the fresh rhubarb. Don't worry if there are some lumps in the mixture, this will smooth out while cooking.
  3. Spoon batter into prepared muffin trays. Bake 16-18 minutes. Allow to sit in the pan for 5 minutes before removing to a wire rack to cool completely. Makes 6-8 small muffins.
  4. For other delicious breakfast, lunch, dinner, snacks and dessert recipes that the whole family will enjoy, check out the RECIPES section.

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.


  1. Heather Kerr June 6, 2023 at 7:54 am - Reply

    FABULOUS recipe. I was hesitant to make these because of the tiny amount of flour used. But I found reassurance in the video and decided to make them anyway. These muffins are super moist and delicious. Perfectly tangy and sweet. I fed them to a guest and she declared they were the best muffins she had ever eaten. I used the butter option and included the nuts. Can’t wait to try out your other gluten free recipes.

    • Wicked Wellbeing August 11, 2023 at 9:23 am - Reply

      Aren’t they amazing Heather? I LOVE how moist and light they are, and they stay that way for a few days too. Oh, I love reading that your guest said they were the best muffins she’s ever eaten, wow! I LOVE gluten free, it offers so much explorations and variety. I hope you’ve been enjoying other recipes too.

  2. Anna May 16, 2024 at 5:59 am - Reply

    Curious.. would I change temperature for baking these if I’m making mini cupcakes instead of the regular size you have made here? I’m making them up for an event where a few friends are gluten intolerant.

    • Wicked Wellbeing May 29, 2024 at 11:06 am - Reply

      I’m so sorry, I’ve only just seen your question. I hope you worked it out. I would have but just use a skewer to check when they’re cooked.

  3. Wendi May 28, 2024 at 9:36 am - Reply

    I actually made it into a small loaf. It was very moist, which has been an issue in the past with using coconut flour. Perfect recipe, it was very good. Will double next time for a bigger loaf. Thank you

    • Wicked Wellbeing May 29, 2024 at 11:05 am - Reply

      Isn’t it just divine? I love how moist it is, and you can change it out with any different fruits too. You’ve inspired me to make it again! 😉

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