AIP Rhubarb Strawberry Muffins
These AIP Rhubarb Strawberry muffins are fluffy and the flavor combination of sweet, tart and fruity is amazing. They are the perfect AIP treat if you are in the mood for something cake-like. The recipe is quick and easy to whip up. It is gluten free, dairy free, egg free, Paleo and of course AIP.
AIP Rhubarb Strawberry Muffins
I am obsessed with rhubarb and I just had to find another way to make a recipe out of it before the season is over. These rhubarb-strawberry muffins are such a hit and easy to make. No need for a gelatin leg, but the consistency is amazing. They are fluffy, moist and the mix of rhubarb, strawberries and the sweetness of the muffins is such an amazing flavor combination.
- coconut milk
- yellow plantain
- coconut oil
- apple sauce
- vanilla extract
- tapioca flour
- tigernut flour
- coconut flour
- maple sugar
- baking soda
Watch Me Make These
What Kind of Plantain Should I Use?
For this recipe, I specifically use a large yellow plantain that is not overripe. Meaning it should be yellow with no dark spots (a few are ok). And it should be firm. I tried it with a ripe yellow plantain but the muffin becomes less cakey and moister. Can I use green plantains? You could but the flavor won’t be the same. It will taste more like a wholewheat flour cake. The color will also change, a bit darker and a bit greenish.
Can I Substitute Any of the Flours?
I would not recommend it. I tried swapping out tapioca with cassava flour and that did not work.
More Rhubarb Recipe
I cannot wait for you to try this recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram.
Rhubarb Strawberry Muffins
- 1/2 cup + 1 Tbsps fullfat coconut milk
- 1 large yellow plantain (not over ripe - yellow without brown spots and firm) approx. 1.25 cups of sliced plantain
- 2 Tbsp coconut oil
- 1/4 cup honey
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 2/3 cup tapioca flour
- 1/3 cup tigernut flour
- 1/3 cup coconut flour
- 1 Tbsp maple sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup rhubarb, sliced (approx. 1/2 large stalk rhubarb)
- 1/4 cup strawberries, diced (approx. 2 medium strawberries)
- Place all the wet ingredients in a blender and mix. You could also use an immersion blender.
- In a medium bowl combine all the dry ingredients with a whisk.
- Mix the dry and wet mix until you have a thick batter.
- Preheat the oven to 350F. Cut the rhubarb and the strawberries into half-inch pieces.
- Grease 9 spaces in a muffin pan with coconut oil. Add half of the batter to the muffin pan, then place 2-3 pieces of the fruit inside. Add the rest of the batter on top and press some more fruit inside. This method will make sure that the fruit is distributed evenly. You want to make sure the fruit pieces are not too close to the bottom or the sides. You can use any fruit that is leftover to decorate the top.
- Bake the muffins for 30-35 minutes in the oven, until a cake tester, comes out clean. Let them cool off completely for about 10 minutes, to firm up.
- You can store them on the counter for a few days.