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Gluten Free #Rhubarb Muffins

Favorite Gluten-Free Rhubarb Muffins

These soft and tender gluten-free rhubarb muffins are made with almond flour, naturally sweetened with coconut sugar.
Author: Amanda Paa
Yield: 12 muffins
Prep Time :15 minutes
Cook Time :25 minutes
Total Time :40 minutes

Ingredients

Equipment

Instructions 

  • Preheat oven to 350 degrees F. Prepare a 12 cup muffin tin with liners.
  • Mix almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt in a large bowl.
  • In separate bowl, whisk together eggs, maple syrup, milk, almond oil, vanilla.
  • Add wet ingredients to dry ingredients, and stir to combine until no flour streaks remain. Fold in rhubarb.
  • Use a large cookie scoop to add batter, almost near the top, of each liner.
  • Cut one inch diagonal pieces of rhubarb. Top each muffin with three pieces, in a triangle shape. Sprinkle with crushed almonds. Bake for 24-26 minutes, until toothpick comes out clean. Let cool on a wire rack.

Notes

*For best results, use the weight (gram) measurements.)
Adapted from Snixy Kitchen's Poppy Seed Almond Flour Muffins.