Ingredients:

  • 300g superfine almond flour
  • 100g coconut sugar
  • 5g baking soda
  • 3g sea salt
  • 3 large eggs
  • 80ml melted coconut oil
  • 110ml pure maple syrup
  • 5ml pure vanilla extract
  • 150g fresh strawberries, finely diced
  • 140g fresh rhubarb, finely diced
  • 15g lemon juice

Instructions:

  1. Toss the diced strawberries and rhubarb in a small bowl with the lemon juice and set aside.
  2. Whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until the mixture is pale and slightly frothy.
  3. In a separate bowl, combine the almond flour, coconut sugar, baking soda, and salt.
  4. Slowly stir the wet ingredients into the dry ingredients until a thick, smooth batter forms.
  5. Gently fold in the strawberry-rhubarb mixture using a spatula, taking care not to overmix.
  6. Divide the batter evenly among 12 lined muffin cups.
  7. Bake at 350°F (175°C) for 22-26 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.