Hello from Idaho!

From rolling hills, clear skies, and all the green you can see. 

As a last minute rush, Cookie Monster and I ventured out to the middle of nowhere West to visit my grandparents and family. 

When we arrived I soon found out my brother and aunt have an abundance of rhubarb, so it only feels fitting to post these muffins today. Perfect for a snack or breakfast, these muffins have just the right amount of sweet and homey-ness. 

Being mindful of family time, I'll keep this short and let this recipe speak for itself.


Inspired by Half Baked Harvest

Servings: 12 muffins


  • 1/2 raw local honey, if available 
  • 2 eggs
  • 1/3 cup melted coconut oil (not warm)
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened almond milk
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking power
  • 1 1/2 cups corn meal
  • 1/2 cup + 2 tablespoons gluten free flour blend (I used Bob's Red Mill)
  • 3/4 cup plain unsweetened coconut yogurt
  • 1/2 cup sliced strawberries
  • 2/3 cup strawberry rhubarb chia jam

Jam Ingredients

  • 1 cup sliced strawberries
  • 1/2 cup diced rhubarb
  • Zest of 1 lemon
  • 1 tablespoon maple syrup
  • 1/4 cup + 2 tablespoons chia seeds 


For the Jam (this can be made ahead of time and will make more than you need for the muffins)

  1. Combine the sliced rhubarb, strawberries, lemon, and maple syrup in a sauce pan.
  2. Cook down until the berries and rhubarb break down- about 20 minutes.
  3. Remove from heat and mix in the chia seed. Let the mix sit and cool and jam up. 

For the Muffins:

  1. Combine the honey, coconut oil, and eggs together.
  2. Then mix in the vanilla and almond milk. 
  3. Stir in the baking powder, baking soda, and gluten free flour.
  4. Then fold in the cornmeal.
  5. Add in the coconut yogurt.
  6. Then carefully, stir in the jam and strawberries to give a swirled effect.
  7. Pour batter into a greased muffins tin. Bake for 20 minutes at 350 degrees, or until a toothpick comes out clean.