Recipe Snacks

Rhubarb and Berry Jam Muffins

Rhubarb and Berry Jam Muffins


Pre heat oven 170°C / 325°F / Gas Mark 3 and put muffin papers into muffin pans
For the berry jam you will need:
1 cup mixed frozen berries (blueberries, raspberries, strawberries, blackberries etc)
6 thin stalks rhubarb diced
2 T coconut water or water

To make jam, put all ingredients into a saucepan and heat over low to medium heat, simmering until thickened, about 30 – 40 mins. Remove from heat and strain, reserving the juice to make “jellymallows”


2 cups almond meal
1/4 cup coconut flour*
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
1 tsp bicarbonate of soda
6 Medjool dates – pitted
4 eggs
1 tsp apple cider vinegar
1/2 cup coconut oil
1/4 cup Rice malt syrup
1 cup berry jam


Mix dry ingredients in a bowl – almond meal, coconut flour, cinnamon, nutmeg, ginger, salt & bicarb mix through to combine and make sure there are no lumps.

In a blender/food processor all the wet ingredients – dates, jam, eggs, apple cider vinegar, coconut oil and rice malt syrup and blend well until completely combined.

Add the wet mixture to the dry mixture and mix thoroughly until thick and fluffy.

Spoon mixture into each muffin cup and bake for 20-25 mins (makes 12 large muffins)

Top with Cashew Cream Vanilla Icing – get recipe here!

Be Well



Comments (1)

Write a comment