Rhubarb Strawberry Muffins
These AIP Rhubarb Strawberry muffins are fluffy and the flavor combination of sweet and tart, 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.
- 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.