These awesome paleo muffins are quick and easy and use a blend of tigernut flour, cassava flour, and coconut flour to achieve the perfect texture. Freeze them for snacks and breakfasts later on.
Preheat oven to 375 degrees fahrenheit. Line a muffin pan with non-stick muffin liners. Alternatively, you can grease regular muffin liners with coconut oil or grease the muffin pan with coconut oil.
In a medium sized bowl, mix wet ingredients. Set aside.
In a very small bowl/dish, mix lukewarm water and gelatin. Add mixture to wet ingredients and stir thoroughly. Set aside.
In a second medium sized bowl, mix dry ingredients, then combine with wet ingredients to form muffin batter.
In a separate small dish, combine strawberries, rhubarb, and 1/2 tbsp coconut flour (make sure the fruit is diced into very small pieces). Fold into muffin batter until well combined.
Spoon muffin batter into 8 muffin pan cups, filling the cups about 3/4 of the way full and press down to dough/batter slightly to flatten the tops of the muffins. Transfer muffin pan to the oven.
Bake for about 30 minutes or until toothpick comes out clean and muffins are slightly browned on top.
Notes
Store in an airtight container in the fridge for up to 5 days.Store in the freezer in an airtight container for about 3 months.