Easy Almond Flour Rhubarb Muffins Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
308 kcal
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Course
Breakfast
Easy Almond Flour Rhubarb Muffins Recipe
Description
The muffins start with a dry blend of almond flour, baking powder, and cinnamon. Fresh, finely chopped rhubarb is stirred in to coat with the flour mixture, preventing sinking during baking. Wet ingredients include eggs, freshly grated ginger, monk fruit sweetener, and cottage cheese, which are mixed then combined with the dry ingredients. The batter is portioned into lined muffin cups and baked until a toothpick comes out clean, typically around 25 minutes at 350°F.
With almond flour base, these muffins have a delicate crumb and moist texture enhanced by the rhubarb’s tartness and ginger’s spice. The cottage cheese adds richness and contributes to softness without gluten.
For easy removal, using silicone liners or nonstick spray is recommended. Rhubarb should be thawed and drained if frozen to reduce excess moisture. Sweetener options include honey or maple syrup, and nuts can be added for texture and flavor. Greek yogurt can substitute cottage cheese if preferred.
Ingredients
- 2 ½ cups almond flour 270 grams, fine, blanched
- 1 teapoon baking powder
- 1 teaspoon cinnamon powder
- 2 cups rhubarb 232 grams, fresh, finely chopped
- 3 egg large
- 1 teaspoon ginger freshly grated root
- ½ cup Monk Fruit Sweetener 95 grams, see note on other options
- ½ cup cottage cheese 120 grams, or greek yogurt
Instructions
- Preheat oven to 350℉/ 180℃. Line a 12 muffin cup pan with liners.
- In a large bowl, whisk together almond flour, baking powder, and cinnamon powder.
- Stir in the rhubarb until well coated with the flour mixture.
- In a separate large bowl, mix together eggs, ginger, monk fruit, and cottage cheese until well combined.
- Add wet egg mixture to dry ingredients and stir until just combined.
- Divide batter evenly between 12 muffin cups, filling about ¾ of the way full.
- Bake for 25 minutes or until toothpick inserted comes out clean or with just a few crumbs attached.
- Cool completely before removing muffins from the muffin pan and taking them out of the muffin holders.
Notes
- Use silicone liners or spray muffin cups well to prevent sticking.
- If using frozen rhubarb, thaw and drain excess liquid before adding.
- Monk fruit sweetener can be swapped for honey or maple syrup in equal amounts.
- Try mixing in chopped walnuts or pecans for added texture and flavor.
- Cottage cheese can be replaced with plain Greek yogurt if desired.
- Sprinkle extra cinnamon or top with chopped rhubarb pieces for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 308kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 53mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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