Rhubarb Lemon Lovin’ Muffins
  • ½ cup coconut flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • zest of 2 lemons
  • 6 large eggs (room temperature)
  • ½ tsp. vanilla
  • 1 Tbsp. fresh grated ginger
  • juice of 2 small lemons (about ¼ cup)
  • ¼ cup ghee or coconut oil (melted)
  • ⅓ 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.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/rhubarb-lemon-lovin-muffins/