It has taken a few goes at getting this recipe right, but I am now happy to share it with you. Perfectly timed for the rhubarb season!!

  • No refined sugar
  • Gluten free
  • Paleo
  • Clean eating


  • 500g stewed rhubarb
  • 100g sultanas
  • 3 tbsp maple syrup
  • 260g ground hazelnuts
  • 1 tsp vanilla extract
  • 3 eggs, beaten
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda


Makes 10 large muffins

  1. If you have time, add the sultanas and maple syrup to the stewed rhubarb and leave them to soak overnight.
  2. Preheat the oven to 180C
  3. If you have just made the stewed rhubarb then add the sultanas and maple syrup to it while you leave it to cool.
  4. Add all of the remaining ingredients to the cooled rhubarb, except the baking powder and bicarbonate of soda. Mix well.
  5. Prepare your muffin tin by lining it with 10 large muffin cases.
  6. Now add the baking powder and bicarbonate of soda, it will start to fizz! Mix it well but gently so you keep some of the bubbles.
  7. Spoon the mixture into the cases so they are about 3/4 full and place into the oven for 45-50 minutes until golden and you can nolonger hear them crackling when you take them out of the oven.
  8. Place them on a cooking rack until completely cooked.
  9. Store the muffins in a sealed container in the fridge, they should keep for 5-6 days, or you can freeze some.