Coconut Apple Rhubarb Muffins

Well as much as I hate to admit it, winter has arrived here in Southern Ontario, and there’s nothing like a warm scrumptious muffin with a cup of tea on a frigid day like today! I came up with these bad boys this past weekend when I realized that we have very little in the kitchen in terms of healthy snacks for the week. I love making muffins and coming up with new recipes using ingredients I just happen to have on hand. We had some rhubarb and bananas stored in the freezer and a couple apples in the fridge and I always stock gluten-free flours and other baking supplies in my pantry for just such occasions!

You can enjoy these muffins totally guilt-free because all of the ingredients are actually good for you! They’re sugar-free, dairy-free, gluten-free, and you can make them vegan if you likey by using flax as a substitute for eggs. Not like your traditional muffins that are basically cupcakes in terms of nutritional value. Oh and most importantly they turned out perfectly delicious! I like to enjoy them warm with a spread of almond butter.

Coconut Apple Rhubarb Muffins

Yield: About 12-14 muffins


  • 1 cup brown rice flour
  • 1/2 cup gluten-free oats
  • 2 tsp aluminum-free baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 organic free range eggs, or for a vegan option combine 2 tbsp ground flax seed + 10 tbsp of filtered water and let it sit for a few minutes
  • 2 ripe bananas, mashed
  • 1/4 cup maple syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup melted coconut oil
  • 1 large organic apple, shredded
  • ½ cup organic rhubarb, chopped (or substitute with your favorite berry)
  • ½ cup shredded coconut (unsweetened and sulphate free)
  • ½ cup chopped walnuts, raw and unsalted


Preheat oven to 350 degrees. Grease a muffin tin with coconut oil.

If your coconut oil isn’t already a liquid, then start melting it on very low heat either in the oven or over the stove (coconut oil turns to liquid at 24 degrees Celsius).

In a large bowl combine flour, oats, baking powder, cinnamon and sea salt.

Mash the bananas in a separate bowl using a potato masher or a fork. Add maple syrup, vanilla, and eggs (or your flax+water mixture). Stir in melted coconut oil.

Stir the dry mixture into the wet. Fold in the shredded apple, rhubarb, shredded coconut and walnuts.

Scoop the mixture onto your muffin tins and bake for about 15 mins at 350 degrees or until a tooth pick comes out clean.

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