5.0 from 12 votes
Easy Almond Flour Rhubarb Muffins Recipe
These wholesome, healthy rhubarb muffins are made with almond flour, naturally sweetened, and super easy to make. They are gluten-free, low-carb, and the best nutritious breakfast or snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 308 kcal
Course:
Breakfast
Ingredients
- 2 ½ cups fine blanched almond flour 270 grams
- 1 teapoon baking powder
- 1 teaspoon cinnamon powder
- 2 cups finely chopped fresh rhubarb 232 grams
- 3 large eggs
- 1 teaspoon freshly grated ginger root
- ½ cup Monk fruit sweetener—see note on other options) 95 grams
- ½ cup cottage cheese or greek yogurt 120 grams
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.
Cup of Yum
Notes
- ½ cup of raw honey or maple syrup (about 160 grams).
- To ensure the muffins glide out smoothly once cooled, I suggest using silicone cupcake liners or high-quality cupcake liners. Otherwise, coat the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
- Thaw the rhubarb first in a colander and remove any excess liquid or juices before using them in this recipe.
- Thaw the rhubarb first in a colander and remove any excess liquid or juices before using them in this recipe.
- Mixed berries - Swap out rhubarb for an equal amount of blueberries, strawberries, or raspberries. Adjust sweetener to account for tartness.
- Sweeteners - Replace monk fruit with ½ cup of raw honey or maple syrup (about 160 grams).
- Nuts - For a nuttier flavor, stir in chopped walnuts or pecans.
- Cottage cheese - Substitute an equal amount of cottage cheese with plain Greek yogurt.
- Feel free to sprinkle the top of the muffins with extra cinnamon powder or garnish with a few additional chopped rhubarb pieces. Or use my homemade cinnamon sugar that I also use to top my Gluten-free Baked Cinnamon Doughnuts.
Nutrition Information
Serving
1
Calories
308kcal
(15%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.5g
Trans Fat
0.004g
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%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 308
% 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.