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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. 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.

  2. 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. 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. 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. 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. 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. 🙂

    • 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. 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

  8. 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.

  9. 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!

  10. 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!

  11. 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?

  12. 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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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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