Grain Free Rhubarb Pecan-Coconut Streusel Muffins

My rhubarb is doing really well this year. While it is a reasonably easy plant to grow, you need patience for the first few years after planting your initial crowns. The plants need the first year to establish a good strong root system, and it is recommended not to pull any stalks during this initial growth time. The second year, you can harvest a small amount, but only at the beginning of the season. Herein lies the issue with my rhubarb. When I planted my first plant, in what I thought would be its forever home, I vastly underestimated the size of it in comparison to the space it would take up in the end of my herb garden. Season two saw it move to a second home, which, in hindsight was no better than the first. Two years ago, I found the perfect spot for it in my yard, and finally gave it a(nother) forever home (I say that now, lol!) Last year, the second year in its happy home, it came up sparsely, and did not have a great season overall. I was afraid, by the end of the year, that I was going to be buying a new plant and starting all over this spring. 

This tenacious plant proved me wrong though, and came up beautifully this spring, and has graced me with a beautiful crop of nice tart rhubarb. I am thinking I need to work on a grain free pie crust and attempt a strawberry rhubarb pie in the near future, just to celebrate the bountiful harvest!

When you chop your rhubarb, make sure the pieces are fairly small, so they don’t overwhelm the muffin. I cut my stalks in half lengthwise and then diced. If your stalks are very thick you may need to cut into thirds or quarters. My test kitchen at work gave these muffins 2 thumbs up, I hope you enjoy them too!

Grain Free Rhubarb Pecan-Coconut Streusel Muffins

Muffin Batter:

½ cup coconut flour

¼ cup arrowroot flour

2 Tbsp Chickpea flour

1 tsp baking soda

¾ tsp salt

1 tsp cinnamon
1/3 cup honey

4 eggs

1 Tsp vanilla

½ c kefir or yogurt, (plain, not sweetened, preferably full fat!)

1/3 cup coconut oil

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2 cups diced rhubarb (make pieces fairly small)

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Streusel topping :

½ cup chopped pecans

½ cup shredded coconut (unsweetened)

2 Tbsp Honey

2 Tbsp coconut oil

2 tsp cinnamon

Preheat oven to 375F

Line muffin tin with 12 papers, or grease really well. Set aside.

Measure batter ingredients into a large mixing bowl, and mix well with an immersion blender. Scrape sides of bowl if necessary to ensure everything is well incorporated and there are no lumps.

Mix in chopped rhubarb and mix well to combine.

Fill muffin liners ¾ full and set aside.

Quickly rinse your mixing bowl (or get a clean one, but hey…who wants more dishes??) and measure in the streusel ingredients. Mix well to combine.

Sprinkle evenly over the muffin batter and place in preheated oven.

Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven to a heat safe surface.

Let stand for 5 minutes, remove from pan and let cool on wire rack. Store leftovers in fridge for up to 3 days, or freeze for longer storage.

 I love my handy chopper from Epicure for chopping nuts!