Combining rhubarb and strawberries in these muffins results in the perfect balance of tart and sweet.
Springtime means a whole lot of rhubarb and strawberries.
And one of my favorite ways to enjoy this dynamic duo is in the form of a muffin. Because really, who doesn’t love a muffin!? These strawberry rhubarb chia muffins are grain-free, dairy-free, refined sugar-free and paleo-friendly. They’re perfectly tender and are sweet but not too sweet with only 3 Tbsp. of added honey. Take my word for it and give this recipe a try!
Grain-free Strawberry Rhubarb Chia Muffins will surely be a hit for the entire family.
This is one of my go-to recipes during the Spring when strawberries and rhubarb are in abundance and wildly available at farmers markets and in backyards. Do you have a rhubarb patch? Or maybe you know someone who does? For me, I’m lucky to have my precious Grandma BK share her rhubarb with me. She delivers it to me all washed and trimmed. Yes, I’m spoiled! The flavor of rhubarb brings back many childhood memories as Grandma BK has been baking with rhubarb for as long as I can remember!
It’s time to show you how easy it is to whip-up these Strawberry Rhubarb Chia Muffins.
Lets talk about rhubarb!
While in America we consider rhubarb a fruit because of how we prepare it (rhubarb pie, crisp, bars, etc.), it’s actually a vegetable. The stalks are the only part of this vegetable (fruit) we eat because the leaves are very high in oxalic acid and not desirable for eating and can be potentially toxic. You may have heard that the leaves are ‘poisonous’ and that’s why.
Rhubarb is a nutritious powerhouse too:
- High in calcium – good for health of bones.
- High in fiber – promotes healthy digestion.
- Excellent source of vitamin A – vital for healthy eyes.
- Excellent source of vitamin C – immune booster.
- Helps resolve constipation because of its natural laxative properties.
Rhubarb can be eaten raw and by itself but you’ll discover that it is very very tart. This is why it’s often used as an ingredient in baked goods or desserts. You’ll find that many rhubarb recipes are very high in sugar and that’s to balance out the tartness. So something you’ll want to keep in mind when you’re looking for rhubarb recipes to try. But look no further because these Strawberry Rhubarb Chia Muffins have no refined sugars added! Awesome, huh?!
The lemon juice adds a zing and fresh flavor and the chia seeds add a little crunch, fiber and omega-3’s to these Strawberry Rhubarb Chia Muffins.
Chia seeds are an ingredient I often add to recipes and they’re packed with powerful nutritious properties. So don’t let their tiny size fool you! In fact, 1 ounce of chia seeds (2 Tbsp.) provides 11 grams of fiber, 9 grams of healthy fats, and 4 grams of protein. In addition, they’re a great source of calcium, magnesium and manganese and loaded with antioxidants.
Now go find yourself some rhubarb and give this recipes a try! And if you don’t have rhubarb growing abundantly in your backyard, hit up your local farmers’ market or ask around!
- 1/3 cup coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 3 whole eggs, whisked
- 3 Tbsp. honey
- 1/2 lemon, juiced (about 2 Tbsp.)
- 1/2 tsp. pure vanilla extract
- 3 Tbsp. virgin coconut oil, melted
- 1/2 cup diced rhubarb
- 1/3 cup diced strawberries
- 1 Tbsp. chia seeds
- 6 strawberry slices
- Optional – sliced almonds for topping
- Pre-heat oven to 325 degrees. Grease a 6-cup muffin tin (can also use paper or silicone muffin liners). Set aside.
- In a mixing bowl, combine flour, baking powder, sea salt and mix.
- Add whisked eggs, honey, lemon juice, and vanilla and mix.
- Add melted coconut oil, mix until just combined.
- Fold in rhubarb, strawberries and chia seeds.
- Divide batter amongst the 6 wells.
- Top each muffin with a strawberry slice.
- Bake for 25-30 minutes OR until center is baked through.
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- Serving Size: 1 muffin
- Calories: 199
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 14 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
Comment below! What’s your favorite way to eat rhubarb?!
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