Our yummy Paleo Strawberry Rhubarb Muffins were inspired by a trip to the farmer’s market. Filled with tons of fruit and topped with pecans, your body and belly will love you!

Batter
4 tablespoons softened butter
5 eggs
1/4 cup raw honey
1/4 cup maple syrup
1/4 cup coconut oil
1 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
dash sea salt
1 cup finely diced rhubarb
1/2 cup chopped organic strawberries

Topping
2 tablespoons softened butter
2/3 cup pecan pieces
1/2 cup coconut sugar
1 teaspoon cinnamon

1. Combine butter, eggs, honey, maple syrup, and vanilla until smooth.
2. Add remaining ingredients except rhubarb and strawberries.
3. Blend until combined. (The dough will be thick).
4. Gently stir in fruit.
5. Spoon into a muffin tin.
6. Generously sprinkle with pecan topping.
7. Bake at 350 degrees for approximately 25 minutes.
8. Makes 10 – 12 muffins.

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