Paleo Rhubarb Lemon Muffins {Coconut Flour}

Guest post

Paleo rhubarb lemon muffins, made with coconut flour

Today’s recipe for Paleo Rhubarb Lemon Muffins is a guest post by Eileen at Phoenix Helix. She is using diet to heal her rheumatoid arthritis. You can visit Phoenix Helix on Facebook, too.

Grain free rhubarb lemon muffins!Hello, everyone! Lauren was kind enough to let me write a guest post today. She and I are on a similar journey of healing our autoimmune diseases through the GAPS diet, with adjustments according to our bodies’ needs. My challenge is rheumatoid arthritis, and you can read more of my story on my blog, Phoenix Helix. I made major progress with the GAPS diet, but after 6 months, I hit a healing plateau, which sent me into new areas of experimentation. With the help of the paleo autoimmune protocol, I learned that like Lauren, my body doesn’t like nuts (at least for now). So that means I too have become a fan of coconut flour baking.

Today I’m sharing with you a recipe for Paleo muffins, featuring one of my favorite spring ingredients: rhubarb. If you didn’t grow up with a patch of rhubarb in your back yard, you might wonder what to do with those strange red stalks when you see them at the farmers market. Rhubarb is a vegetable that tastes more like a fruit, and has a sweet/sour flavor that works beautifully in pies, jams and baked goods. Today, I combine rhubarb with lemon and ginger for a muffin you won’t soon forget. If you want to try a savory application, I also have a delicious recipe for pork chops with rhubarb chutney on my blog.

Grain free rhubarb lemon muffins!

Rhubarb Lemon Lovin’ Muffins


  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • zest of 2 lemons
  • 6 large eggs (room temperature)
  • 1/2 tsp. vanilla
  • 1 Tbsp. fresh grated ginger
  • juice of 2 small lemons (about 1/4 cup)
  • 1/4 cup ghee or coconut oil (melted)
  • 1/3 cup honey
  • 1-1/2 cups rhubarb (sliced)


  1. Preheat oven to 325 degrees
  2. If your eggs aren’t already at room temperature, here’s a baking tip: put your eggs in a bowl of warm water, and let them warm up while you prepare your other ingredients. (Room temperature eggs make for lighter textured baked goods.)
  3. In a small bowl, whisk together the coconut flour, baking soda, salt and lemon zest.
  4. In a large bowl, whisk together the eggs, vanilla, ginger and lemon juice.
  5. Melt the ghee or coconut oil in a small pan. Add the honey, stirring to blend. (This will liquefy the honey while cooling the ghee a little bit.) Now, add both to the wet ingredients and blend with a whisk.
  6. Add the dry ingredients to the wet ingredients and whisk until smooth.
  7. Stir in the rhubarb until evenly distributed throughout the batter.
  8. Line muffin pan with 12 liners, and fill each cup with batter.
  9. Bake 24-28 minutes, until a toothpick inserted in the center comes out clean.
  10. Put the muffin pan on a cooling rack, and let the muffins cool in the pan for 5 minutes before removing them to the rack to finish cooling.
  11. Note: I buy local, pastured eggs, and they often vary in size. This recipe calls for 6 large eggs. Together, they should weigh between 12-13 ounces, so I weigh my eggs to see how many I need. Sometimes I’ll use 5 jumbos, and other times I’ll use 7 medium ones.

About Phoenix Helix

authorphoto2Eileen’s blog, Phoenix Helix, focuses on healing autoimmune disease through diet and lifestyle. The Phoenix represents rising from the ashes. The Helix represents the magic of epigenetics – our ability to change the expression of our genes and therefore our health. Eileen has reduced her rheumatoid arthritis symptoms by 90%, without the use of steroids, immunosuppressant or biologic medication.


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    • says

      I think these vibrant yellow muffins are so pretty, too! And yes, I think Eileen was so creative to use the combination of ginger, lemon and rhubarb.

  1. Amy says

    Not sure what happened. I followed the recipe exactly. Even used 12-13 oz eggs. The only difference was that I added a little cream of tartar. These tasted good, but came out super wet and oily. I even upped the temp and let it go longer. Didn’t help. I have to scoop it out with a spoon.

    • says

      Eileen thought that it could have been the size of the lemons. She used smaller lemons for about 1/4 cup juice. I’ve updated the recipe.

    • says

      What kind of coconut flour did you use? Just curious if you may have used homemade. When I use homemade, and follow directions exactly, the item would be very soupy. I either have to up the amount of coconut flour or just use storebought.

  2. bethany says

    Made these last night. Mine turned a greenish color for some reason, but they came out perfectly and taste amazing!! The only change I made was using 4-5 drops of liquid stevia instead of the honey. Really appreciate the egg measurement in ounces, as I live in Sweden where our eggs come in all different sizes. Thanks so much for this recipe. I look forward to trying some others!

  3. D =) says

    Hi, Lauren. =) Glad you guest-posted Eileen’s recipe..this was fantastic. So fantastic that I’m actually going to make it again. It slightly reminds me of a delicious rhubarb custard pie that my grandmother used to make. I love the addition of ginger. Eileen, I’ll be checking out your website for sure after this. 😉

  4. Ruth says

    Pefect timing…I woke up thinking about rhubarb muffins….as you do! and that I must look up a gluten free version as my rhubarb is ready to pick today.

    Maybe worth mentioning….Don’t eat the leaves from the rhubarb plant, they are poisonous!

  5. Lindy says

    Just made these today, they turned out great and are really delicious. Funny, I was thinking just yesterday, what can I do with my rhubarb that is growing so very quickly. I am going to freeze my sliced rhubarb in 1 1/2 cup amounts and use them in the winter for these muffins. Hope it works for me. Would love more rhubarb recipes. Thanks so very much.

  6. says

    These muffins look delicious, and I love so many things about them. Thanks for sharing this at Gluten-Free Wednesdays, but please remember to leave a link back. I would have loved to share this recipe on Facebook and highlight it this week, but I only do that for those who link back as per carnival guidelines. :)

    • says

      Linda, it’s my fault. I’m the guest author and shared it on Gluten-Free Wednesdays, but since I’m not the owner of the blog, I wasn’t in a position to add the link. Lauren was already kind enough to host me, I didn’t want to bother her with extra edit requests.

  7. Mel says

    Would it be okay to substitute ground ginger for the fresh grated ginger? If so, what amount would work? Thanks! Looking forward to these!

  8. Camille says

    Just finished a batch of these muffins. I sub wheat flour for the coconut, as I live super rural and cant get coconut flour (at the moment). The muffins are very very tasty, however they won’t come out of the wrapper, they stuck like crazy. Any ideas why? My thought is not enough oil?

    Great tasting recipe, thank you for sharing

  9. Pat says

    Can i use Pamela, gluton free four and if so do I still use only 1/2 cup. Also do I still use 6 eggs ?

  10. stacey says

    A friend just gave me your blog address this morning and I came across this recipe. Amazing!! I just finished eating one. Mmmmmm. The ginger, lemon and rhubarb are sooo good together. I have been eating grain free and low carb for over a year now and I was able to wean myself off St John’s Wort after the first month. I feel better emotionally and physically. I’m still amazed at what a difference eating grain free can accomplish for someone with health issues. Thank you so much for your blog and guest blogger, Eileen’s recipe.

    • says

      I’m so happy to read that grain-free has so significantly improved your health! Thanks for the kind comment and I’m glad you enjoyed this recipe!

  11. Jan says

    I was wondering if I can replace the honey in this recipe for xylitol? If so Do I have to add more liquid?
    Is it possible for you to make a scone recipe with coconut flour if you haven’t already? I have seen them with almond flour.

    Great website keep up the Great work I also follow you on Pintrest!

  12. says

    Ok, Wow! Not that I’m surprised, Eileen, but these are the BEST coconut flour muffins we’ve ever had!

    Rhubarb is abundant in SE Alaska and I was completely at a loss as to what to do with ours that would be wheat free. My family is usually only s0-so about coconut flour muffins. They get eaten, but no one thinks they are awesome. These were perfect!! I actually left out the lemon juice and just used 3 drops of lemon essential oil because it’s what I had. I didn’t add any extra liquid to compensate but they were still lovely and moist. And the slight tanginess from the rhubarb was wonderful. First batch was gone in minutes! I also put the whole batch amount in a bread pan for a really yummy treat for our playdate tomorrow. Looks great! Thanks so much!

  13. Jenny Lindsey says

    These look delicious and I can’t wait to try them. But is there another fruit I could substitute for the rhubarb?

    How do you think organic strawberries would work, or are they too juicy? Any other suggestions for a sub?

  14. Cleangirl says

    Oh my gosh!!!!! These are heavenly!!

    Thank you sooooo much for sharing!
    I have been on a restricted diet for a month now- and my health is worlds better. I am truly shocked at how bad my brain fog was and the anxiety I was experiencing due to my forgetfulness. ( just one of many symptoms that have improved) It is truly remarkable- no sugars, wheats, dairy, etc etc. and this recipe tells me I can truly look forward to eating tasty baked goods again:) YUM!!

    I subbed coconut nectar for honey and it was still amazing!!

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