Hello rhubarb! It’s about time I got around to baking something with this year’s crop, like simple rhubarb muffins topped with cinnamon sugar. Made with almond flour, these rhubarb muffins are hearty and incredibly moist.
Almond Flour Rhubarb Muffin Recipe (gluten free, grain free)
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher or fine sea salt
1 large egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/4 teaspoon pure vanilla
1/2 cup chopped fresh rhubarb
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, the 1/4 teaspoon cinnamon and salt. Set aside.
In medium bowl mix egg, brown sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in rhubarb.
Divide batter among muffin cups. For the cinnamon-sugar topping, stir together granulated sugar and the 1/8 teaspoon cinnamon; sprinkle over muffin batter in cups.
Bake 20 to 25 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.
Makes 6 muffins
-The gluten free flour mix in this rhubarb muffin recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This small batch recipe makes 6 muffins, but easily doubles.More almond flour muffin recipes:
Almond Flour Blueberry Muffin
Almond Flour Banana Muffin from Eating Clean Recipes
Double Chocolate Almond Muffins from Nutritious Eats