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Author Notes: My code name on Food52 is Blissfulbaker, and one year ago I developed a health condition that required I not only give up gluten, but all grains. Yeeks! Yes, there was a grieving period, but 1 year later I've become a bit of an expert on alternative flours, and coconut flour has become a favorite. It's both nutritious and absorbant - a little goes a long way. This means that 1/2 cup of coconut flour to 6 eggs in this recipe isn't a typo. The bonus is you get some protein along with your sweet treat! As for flavor, rhubarb, lemon and ginger should be called the 3 goddesses, they work so well togther. This has become my new favorite spring muffin. —Phoenix Helix
Makes 12 muffins
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 2 lemons
- 6 large eggs
- 1/2 teaspoon vanilla
- 1 tablespoon fresh grated ginger
- 1/4 cup fresh lemon juice
- 1/4 cup ghee or coconut oil (melted)
- 1/3 cup honey
- 1-1/2 cups sliced rhubarb
- Preheat oven to 325 degrees
- 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.)
- In a small bowl, whisk together the coconut flour, baking soda, salt and lemon zest.
- In a large bowl, whisk together the eggs, vanilla, ginger and lemon juice.
- 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.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Stir in the rhubarb until evenly distributed throughout the batter.
- Line muffin pan with 12 liners, and fill each cup with batter.
- Bake 24-28 minutes, until a toothpick inserted in the center comes out clean.
- 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.
- 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.